Greek Style Lamb Roast With Orzol

• 1 None leg of lamb, about 4 lbs
• 2 cloves garlic, cut into thin slivers
• 2 tsp dried oregano, plus extra, to serve
• 1/4 cup extra-virgin olive oil
• 14 oz can chopped tomatoes
• 10 oz orzo pasta
• 2 oz Pecorino cheese, grated, plus extra, to serve
• 2 tbsp fresh oregano leaves

1. Preheat oven to 425u0b0F. Make small incisions all over lamb and insert a sliver of garlic into each. Season with salt and black pepper and sprinkle with dried oregano. Pour oil into a roasting pan and add meat and tomatoes. Roast 20 mins. Turn meat, spoon tomatoes on top and roast 25 more mins.
2. Meanwhile, cook orzo in boiling salted water 3 mins, then drain and rinse with cold water. Pour 1 1/2 cups boiling water around meat and spoon in orzo. Reduce oven temperature to 375u0b0F and continue cooking, 45 mins for rare or 1 hour for medium-rare, stirring orzo occasionally and turning meat once.
3. Transfer lamb to a heated serving dish and let rest 10-15 mins. Check seasoning of orzo mixture then spoon around meat and sprinkle with cheese, extra dried oregano and fresh oregano leaves. Carve lamb and serve with extra cheese.

lamb, garlic, oregano, extravirgin olive oil, tomatoes, orzo pasta, pecorino cheese, oregano

Taken from recipes-plus.com/api/v2.0/recipes/28567 (may not work)