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Lamb and pasta bake with roasted tomatoes
Lamb and pasta bake with roasted tomatoes
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Elevate pasta bake with gourmet roasted cherry tomatoes.
Ingredients:
  • 1.2kg diced lamb (shoulder or leg)
  • 2 onions, thinly sliced
  • Juice of 1 small lemon
  • 60ml olive oil
  • 3 tsp dried oregano
  • 5.00 gm ground cumin
  • 5.00 gm sweet smoked paprika (pimenton)*
  • 1L (4 cups) chicken style liquid stock
  • 44.40 gm tomato paste
  • 400g canned chopped tomatoes
  • 400g orzo pasta (risoni)*
  • 24 cherry tomatoes on the vine
  • 40.00 ml chopped flat-leaf parsley
  • 250ml yoghurt
Instructions:
  • Preheat the oven to 180°C for the perfect cooking temperature.
  • Arrange the lamb in a large baking dish in a single layer. Top the lamb with onions and then drizzle with fresh lemon juice and oil.
  • Season liberally with oregano, cumin, paprika, salt, and pepper. Mix well, cover, and roast for 40 minutes, stirring occasionally to avoid sticking.
  • In a saucepan, gently warm the stock over medium heat then stir in the tomato paste. Take the lamb out of the oven, pour the stock over it, add the canned tomatoes, cover with foil, and bake for 1 hour.
  • Add the pasta into the dish, cover, and bake for 20 minutes until pasta is tender and liquid is absorbed. In the last 5 minutes of the lamb cooking, lay cherry tomatoes on a baking tray, drizzle with olive oil, season, and roast.
  • Garnish with fresh parsley, portion into bowls, and finish with a dollop of yogurt and a sprinkling of tomatoes.

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