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Slow-cooked lemon lamb with tomato and fetta spaghetti
Slow-cooked lemon lamb with tomato and fetta spaghetti
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Prep Time:
20 minutes
Cook Time:
215 minutes
Total Time:
235 minutes
Succulent roasted lamb served with spaghetti in flavorful pan juices - a cozy winter must-try for the whole family!
Ingredients:
  • 2kg leg of lamb
  • 2 garlic cloves, chopped
  • 44.40 gm tomato paste
  • 2 tsp dried oregano
  • 2.50 gm paprika
  • 131.25 gm lemon juice
  • 500g spaghetti
  • 410g can diced tomatoes
  • 200g Greek fetta, crumbled
  • Chopped fresh flat-leaf parsley, to serve
Instructions:
  • 1. Preheat your oven to 150C/130C fan-forced. Trim any thick white fat from the lamb and place it in a large roasting pan. In a jug, mix together garlic, tomato paste, oregano, paprika, and half of the lemon juice. Pour the mixture over the lamb, ensuring it's coated evenly. Drizzle the remaining lemon juice over the lamb and season generously with salt and pepper. Cover the pan tightly with foil.
  • Slow cook for 3 hours, gently brushing with flavorful pan juices midway (refer to Notes).
  • Boil spaghetti in a generously salted water until tender following the package instructions. Drain the spaghetti.
  • Preheat the oven to 200C/180C fan-forced. Uncover the roasting pan and pour in 1/2 cup cold water. Continue cooking the lamb for an additional 10 to 15 minutes until nicely browned.
  • Take out the lamb from the roasting pan and cover it to rest. Mix in spaghetti and tomatoes into the same pan, stir to combine with the drippings. Sprinkle with feta, season with pepper. Bake for 15 to 20 minutes until the feta turns golden and the spaghetti is warmed through. Serve sliced lamb with spaghetti mixture, garnish with parsley.

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