Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- juice of 1 lemon
- 3 cloves garlic, sliced
- ½ tsp dry mint
- ½ tsp (or more) dried basil
- pinch of oregano
- salt and freshly ground pepper to taste
- 1 x 5-lb leg of lamb or shoulder of lamb
- 2 onions, chopped
- 1 x 3-lb can plum tomatoes
- 7 cups chicken broth
- 2 cups orzo
- ½ cup grated Parmesan cheese
Directions
Preheat the oven to 450°F.
Combine the lemon juice, garlic, mint, basil, oregano, and salt and pepper in a small bowl and mix well.
Rub the lamb all over with the mixture.
Place in a roasting pan, adding the onion around the lamb, and roast for 20 minutes.
Spread the tomatoes around the meat and stir in 2 cups of the chicken broth.
Return to the oven, lower the heat to 350°F, and roast for 40 minutes more.
Remove the pan from the oven and lightly cover with a towel to keep warm.
Bring 4 cups of the chicken broth to a boil and slowly add the orzo.
Stir, lower heat, and cover.
Simmer until tender, about 8 to 10 minutes.
Remove the lamb from the roasting pan, adding the remaining 1 cup of broth.
Stir in the orzo, place the lamb back in the pan, and cook 15 minutes more in a 350°F oven.
Stir the pan juices and the orzo together again to mix well.
Serve the lamb on a warm platter surrounded with the orzo.
Sprinkle the Parmesan cheese over the orzo.
Category:Cathy's Recipes
Category:Lemon juice Recipes
Category:Garlic Recipes
Category:Lamb leg Recipes
Category:Lamb shoulder Recipes
Category:Onion Recipes
Category:Sauce tomato Recipes
Category:Chicken broth Recipes
Category:Orzo Recipes
Category:Parmesan cheese Recipes