- 2 lb. lamb leg roast, cleaned of all fat and silverskin, patted dry
- 2 Tbsp. canola oil
- 4 Tbsp. extra virgin olive oil
- 1 cup onions, thinly sliced
- 4 garlic cloves, sliced thinly
- 2 cups wild garlic mustard green lives, or substitute arugula or spinach
- 1 ½ cups cooked orzo pasta
- ⅓ cup crumbled feta cheese
- 1 cup cucumber, peeled and seeded, ¼” diced
- Salt and black pepper to taste
- Preheat oven to 350ºF. Heat a large saute pan on medium high heat. Season the lamb with salt and pepper all over just before cooking. Add canola oil to the pan and brown the lamb very well all over. Place the roast on top in the oven. Cook for about 45 minutes and check for doneness with a thermometer. If a rare roast is desired (cool red center), remove the roast when it measures 125ºF at the direct center. Look for 130 for medium rare (warm red center), 135 for medium (pink center), 140 for medium well (hint of pink), or 145 for for well done (no pink). Remove the roast and transfer to a carving board. Let rest for at least 15 minutes before slicing.
- Meanwhile, make the side dish. In the same pan the lamb was cooked in add the olive oil and onions, cook over medium heat. Cook stirring for about 3 minutes or until light golden. Add the garlic, cook 30 seconds. Add the greens, cook just to wilt. Add the cooked pasta, and feta cheese, tossing well. Add the cucumbers and just warm through. Season to taste with salt and pepper. Divide onto four serving plates. Slice the lamb and serve over the pasta. Enjoy!
More at the Lincoln Culinary Institute's Web site.