Ingredients:
2.5 kg leg of lamb — bone in
2 tsp salt
1 tsp black pepper
2 tbsp tomato paste
4 tbsp olive oil
2 onions — finely sliced
2 garlic cloves — peeled and sliced
250 ml white wine
400 g tinned tomatoes — chopped or 450 g fresh ripe tomatoes
1 lemon — juiced
1 tbsp dried oregano
5 cup lamb stock
500 g orzo pasta — uncooked
250 g feta cheese
fresh oregano — to garnish
vine tomatoes — to serve
Method:
Pre-heat the oven to 220°C.
Pat the lamb dry and rub with the tomato paste and season with salt and pepper.
Place the lamb in a large roasting pan. Pour the oil all over the lamb. Add the onions, garlic, white wine, tomatoes, and lemon juice. Sprinkle the lamb with oregano.
Add 3 cups of stock to the pan. Cover the roasting pan with aluminum foil and bake for 1 hour 30 minutes.
After 1 ½ hours, take the meat out of the oven, leaving the oven on, turn the meat around on its uncooked side and add 2 cups hot boiling stock and the pasta to the roasting pan.
Stir the pasta into the meat juices and place back into the oven for a further 50 minutes. Take it out halfway and stir the pasta if it looks dry add some more liquid.
Add the feta to the pan and bake for a further 10 minutes until the cheese is soft and melted. Garnish with fresh oregano. Serve with baby vine tomatoes.
EmoticonEmoticon