Preheat the kitchen stove to 180 °C. Cut the lamb as for roulades.
Place the lemon slices in the middle of the lamb fillet, sprinkle with half of the oregano and with garlic, salt and pepper. Roll up the meat and tie with a thread. Pierce a few times with a sharp kitchen knife and lard with garlic slices.
Weigh the meat and calculate the cooking time: twenty-five minutes per half kilo plus twenty-five minutes.
Put the tomatoes in a large roasting pan with the cold water, the remaining oregano, sugar and bay spice. Place the lamb roulades on top, drizzle with the olive oil and sprinkle with salt and pepper.
Steam the lamb in the stove according to the calculated cooking time.
Fifteen min before the end of the cooking time, add the boiling water and fold in the orzo. Add a little water if the sauce is too thick.
Place in the stove for another fifteen min until the lamb and orzo are cooked and the tomato sauce has thickened.
To serve, slice the lamb and bring to the table hot with the orzo and paradeis sauce.
Preparation Tip:
Orzo is a rice-shaped type of pasta used for soups and meat dishes or served as a side dish. In this recipe, the noodles are baked together with lamb meat, thus preserving a wonderful aroma. This dish can also be prepared with goat meat or beef.
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