INGREDIENTS
- 1.5 kg lamb leg, cut into portions
- 1 medium onion, grated
- ½ cup extra virgin olive oil
- 4 cups white wine
- 1 cup tomato juice
- 4 cups orzo pasta
- 6 garlic cloves, grated or minced
- Salt and black pepper
- ½ cup grated Cretan graviera cheese
EQUIPMENT
- Large roasting pan or Dutch oven
- Knife & cutting board
- Grater
- Oven
- Large pot
- Wooden spoon
- Non-stick pan
- Serving spatula
METHOD
- Cut the lamb into serving pieces, season generously with salt and pepper, and place in a roasting pan.
- Add the grated onion, olive oil, garlic, wine, and tomato juice. Mix gently.
- Pour in 2 cups of water, cover with foil, and roast in a preheated oven at 190°C for about 1½ hours, until tender.
- Once cooked, transfer the lamb and pan juices into a large pot. Add 12 cups of water and bring to a boil.
- Add the orzo and stir frequently during the first few minutes to prevent sticking.
- Simmer for about 10 minutes until the orzo is al dente and the sauce thickens slightly.
- Stir in the grated graviera cheese, mix gently, and serve warm.
NOTES
You can add a cinnamon stick or bay leaf to the sauce for extra aroma. For a richer version, sprinkle extra graviera on top before serving.
