Arni Sto Fourno Recipe
Roasted, sliced leg of lamb, thyme jus gravy, herbed orzo pasta, and butter braised green beans and grated parmesan cheese
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Ingredients
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Meat
Gravy
Herbed Orzo Pasta
Green Beans
Garnish
Method
Meat Preparation
- 1
Preheat Oven
Preheat your oven to 180°C (350°F).
- 2
Prepare Leg of Lamb
Pat the leg of lamb dry with paper towels. Rub the olive oil all over the lamb, then season generously with salt and black pepper. Insert garlic cloves into slits in the meat, and sprinkle fresh thyme over it.
- 3
Roast the Lamb
Place the seasoned leg of lamb in a roasting pan. Roast for about 1 hour and 15 minutes or until the internal temperature reaches 60°C (140°F) for medium-rare, basting occasionally with the drippings.
- 4
Rest the Meat
Once cooked, remove the lamb from the oven and let it rest for at least 15 minutes before slicing.
Gravy Preparation
- 5
Prepare Gravy
While the lamb is resting, pour the drippings into a saucepan. Add the red wine and beef stock, bringing it to a boil. In a small bowl, mix cornstarch with water to create a slurry, then add to the saucepan. Simmer until thickened, about 5-7 minutes.
Herbed Orzo Pasta
- 6
Cook Orzo
In a pot, bring 2 cups of water to a boil. Add orzo and salt, cooking according to package instructions until al dente, about 8-10 minutes.
- 7
Green Beans
- 8
Serving
- 9
Plate the Dish
Slice the rested leg of lamb and serve alongside herbed orzo and sautéed green beans. Drizzle with thyme jus gravy and sprinkle grated parmesan cheese on top.
