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Lamb, tomato and risoni bake
Lamb, tomato and risoni bake
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Cozy up with a comforting lamb and pasta bake for cooler days.
Ingredients:
  • 1.2kg diced lamb (such as leg)
  • 2 brown onions, thinly sliced
  • 21.00 gm fresh lemon juice
  • 36.40 gm olive oil
  • 2 tsp dried oregano
  • 5.00 gm smoked paprika
  • 1020.00 gm chicken style liquid stock
  • 400g can diced tomatoes
  • 500.00 ml risoni pasta
  • 62.50 ml flat-leaf parsley leaves, chopped
  • Greek-style yoghurt, to serve
Instructions:
  • Preheat your oven to 160°C.
  • In a bowl, mix lamb, onions, 1 tablespoon lemon juice, 2 tablespoons oil, oregano, and paprika. Season with salt and pepper, then toss well. Transfer mixture to an 8-cup baking dish, cover with foil, and bake for 1 hour, stirring every 20 minutes.
  • In a saucepan, bring stock and tomatoes to a boil over high heat. Pour the mixture over the lamb, cover with foil, and bake for an additional hour.
  • Mix the risoni into the flavorful lamb, then bake covered for 25 to 30 minutes until the pasta is tender and the liquid is nearly absorbed. Add a sprinkle of fresh parsley and serve alongside creamy yogurt.

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