Grandma Gross's Lamb and noodles

Leg of Lamb roast
Garlic cloves
Salt
Pepper
Oregano
2 Lemons
Dried Parmesan
1 pound Penne Pasta

1. Cook lamb as specified on package but if no directions, cook 45 minutes per pound at 325.
2. To prepare roast, lay in pan fat side up. Cut several lines through the fat so that the knife mark cuts throuh to the meat - lamb fat is tough. Then cut 2 garlic cloves into pieces and rub cut ends all over lamb. Stick into the knife cuts in the fat.
3. Add a sprinkle of salt, a few shakes of pepper and lots of oregano. Then squeeze 2 lemons over the roast. Add more oregano. It seems like you're adding too much but you're not, trust me.
4. Place in the oven for specified time. When its done, take out, let lamb rest on a cutting board (covered loosely by foil) and cook noodles. When noodles are done, drain and pour them into the juices in the pan. Stir around in the lamb fat, adding parmesan, lemon and oregano as needed.


Economical note: This meal costs about $30 which is pricey but it really ends up serving 8 people so its a great company meal or if there's just one of ya, store and freeze portions for much cheaper lunches than eating out - that is unless you work for Google.