ROAST LAMB WITH RISONI
SERVES 4-6 PREP 15 MINS + MARINATING COOK 2 HRS 30 MINS 1 cup red wine
2 tbsp tomato paste
8 garlic cloves, chopped
4 dried bay leaves
½ tsp ground cloves
2.3kg lamb leg, shank on
2 tbsp extra virgin olive oil
2 red onions, roughly chopped
4 large tomatoes, chopped
2 tsp dried oregano
3 cups beef stock or water
1 cup risoni
ONE Preheat oven to 180ºC. Combine wine, paste, garlic, bay leaves and clove. Rub into lamb. Marinate for at least 30 mins. TWO Heat oil in a large flameproof casserole dish on high. Remove lamb from marinade. Wipe off and reserve any excess. Brown meat well on all sides, then transfer to a plate.
THREE In same dish, cook onion for
3-4 mins, or until tender. Add reserved marinade, tomatoes and oregano, stirring for 1-2 mins, or until fragrant. Return lamb to dish and pour over stock. Reduce heat to medium and bring to a simmer. Cover with a lid and bake for 2 hrs.
FOUR Remove from oven and stir in risoni. Cover and bake for 12-15 mins, or until pasta is cooked and lamb is tender.
Time will tell Prepare the lamb ahead of time and let it marinate in the fridge overnight. 2+ HRS