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Recipe Detail Page
Orzo with Feta
Winter 2005
Orzo is pasta shaped like rice. It cooks quickly and doesn't go mushy. I prefer the féta to be Greek but any will do.
Serves 6
12 oz (375 g) orzo
2 tbsp (25 mL) butter
8 oz (250 g) féta cheese, finely crumbled
1 tbsp (15 mL) chopped mint
Freshly ground pepper
¼ cup (50 mL) whipping cream
1. Bring a large pot of water to boil on high heat. Stir in orzo and cook for 5 minutes or until tender. Drain, return to pot.
2. Mix in butter, féta, mint and pepper. Keep warm and stir in cream just before serving.
Serves 6
Roast Lamb
One 5 lb (2.2 kg) lamb leg
Marinade
1 tbsp (15 mL) chopped garlic
2 tbsp (25 mL) chopped fresh rosemary
1 tbsp (15 mL) grated lemon rind
¼ cup (50 mL) olive oil
1 tbsp (125 mL) cracked black pepper
Kosher salt to taste
Sauce
1 cup (250 mL) red wine
1 tbsp (15 mL) balsamic vinegar
2 cups (500 mL) beef stock
2 tbsp (25 mL) redcurrant jelly
Rosemary sprigs for garnish
1. Place lamb in a large dish. Stir together garlic, rosemary, lemon rind, oil and pepper. Brush onto lamb. Leave to marinate for 2 hours or overnight in the refrigerator.
2. Preheat oven to 450ºF (230ºC).
3. Place lamb on rack over a roasting pan. Season with kosher salt. Roast for 30 minutes, brush with pan juices. Reduce heat to 350ºF (180ºC) and bake, basting occasionally, another 45 minutes or until lamb juices run pink at the thickest part of the leg.
4. Make the sauce while lamb is cooking. Bring wine and balsamic vinegar to boil in pot over high heat. Boil for 10 minutes or until wine has reduced to a glaze. Add stock and boil until reduced by half. Reduce heat and stir in redcurrant jelly until combined. Reserve.
5. Remove lamb from oven and rest on carving board for 10 minutes.
6. To serve, carve lamb into thin slices. Place orzo in a 3-inch (8-cm) ring on plate. Remove ring. Place spinach mixture on top and drape over lamb. Drizzle sauce around plate and garnish with rosemary sprigs.
