Rosemary Skewered Leg of Lamb

Lamb:

2 pounds lamb, cubed

6 sprigs fresh parsley

1/2 cup olive oil

1 teaspoon garlic, chopped

Cracked black pepper




Orzo:

1 cup orzo, toasted and boiled

6 plum tomatoes, cut into half

1 bulb garlic

1 cup Calmata olives

1 cup feta cheese, crumbled

1 tomato, diced

1 teaspoon garlic

4 leaves fresh basil