ROAST LAMB WITH RISONI

Homes+ (Australia) - - EASY FOOD -

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

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