Roast Leg of Lamb with Orzo

Combine lemon juice, sliced garlic, dry mint, dried basil, oregano, salt, and pepper in a small bowl to create a marinade.

Pat the lamb leg dry and place in a roasting pan. Score the surface lightly and rub the marinade mixture all over the lamb, pressing it into the meat.

Preheat oven to 325°F (165°C). Roast the lamb for 15 minutes to sear the exterior.

Scatter the chopped onions around the lamb in the roasting pan. Pour the canned plum tomatoes with their juice over and around the meat.

Continue roasting the lamb, basting occasionally with the pan juices, until the internal temperature reaches 160°F for medium doneness, approximately 1 hour and 45 minutes total (about 20 minutes per pound).

Transfer the cooked lamb to a cutting board and tent loosely with foil to rest for 10 minutes.

Strain the pan juices through a sieve, pressing gently on the solids to extract liquid; discard solids and return the strained liquid to the roasting pan.

Stir in the chicken broth and bring to a simmer over medium heat.

Add the orzo to the simmering liquid and cook according to package directions, stirring occasionally, until tender (usually 8-10 minutes).

Stir in the grated Parmesan cheese and season with additional salt and pepper to taste.

Slice the lamb and arrange on a serving platter. Spoon the orzo and sauce around the lamb and serve immediately.