Name: Greek-style roast lamb with pasta
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6
Ingredients: 1 leg of lamb (2kg); 2 clove garlic, cut into thin slivers; 2 teaspoon dried greek oregano, plus extra, to serve; 1/4 cup (60ml) extra-virgin olive oil; 1 400g tin italian tomatoes, chopped; 250 gram risoni pasta; 300 millilitre boiling water; 50 gram freshly grated pecorino, plus extra for the table; 2 tablespoon fresh oregano leaves

Ingredients

1 leg of lamb (2kg)

2 clove garlic, cut into thin slivers

2 teaspoon dried greek oregano, plus extra, to serve

1/4 cup (60ml) extra-virgin olive oil

1 400g tin italian tomatoes, chopped

250 gram risoni pasta

300 millilitre boiling water

50 gram freshly grated pecorino, plus extra for the table

2 tablespoon fresh oregano leaves

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Make small incisions all over lamb and insert a sliver of garlic into each. Season Lamb all over with salt and pepper and dried oregano.

3.Pour oil into a roasting tray and add meat. Add tomatoes and roast 20 minutes. Turn meat, spoon tomatoes over, then cook a further 25 minutes.

4.Bring a saucepan of water to a boil, add salt, and when water boils again, stir in pasta. Cook 3 mins, then drain and refresh under hot water.

5.Pour 300ml boiling water around meat in tray and spoon drained pasta evenly around.

6.Reduce oven temperature to 190 °C (170 °C fan-forced) and continue cooking lamb for a further 45 minutes for rare, or 60 minutes for medium rare.

7.During this time, stir pasta from time to time, and turn meat once. Transfer lamb to a heated serving dish and set aside for 10-15 minutes. Check seasoning of pasta mixture.

8.Spoon pasta around meat, then scatter with cheese, extra dried oregano and fresh oregano leaves. Carve lamb and serve with pasta and extra pecorino.

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Ingredients

Method

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