LEMON LAMB WITH TOMATO FETTA SPAGHETTI

SERVES 8 PREPARATION TIME: 20 MINUTES COOKING TIME: 3 HOURS 35 MINUTES

2kg leg of lamb

2 garlic cloves, chopped

2 tbsp tomato paste

2 tsp dried oregano

1 tsp paprika

½ cup lemon juice

500g Spaghetti

410g can diced tomatoes

200g Greek fetta, crumbled

Chopped fresh flat-leaf parsley, to serve

METHOD

1. Preheat oven to 150C/130C fanforced. Trim any thick white fat from lamb. Place in a large roasting pan. Combine garlic, tomato paste, oregano, paprika and half the lemon juice in a jug. Pour over lamb in pan, rubbing to coat all over. Drizzle with remaining lemon juice. Season with salt and pepper. Cover tightly with foil. 2. Cook for 3 hours, basting with pan juices halfway through cooking. 3. Cook spaghetti in a large saucepan of boiling salted water, following packet directions, until tender. Drain. 4. Increase oven temperature to 200C/180C fan-forced. Remove foil from the roasting pan. Add ½ cup cold water to the pan juices. Cook lamb, uncovered, for a further 10 to 15 minutes or until browned.

5. Remove lamb from roasting pan and set aside, covered, to rest. Add spaghetti and tomato to pan. Toss to combine with pan juices. Sprinkle with fetta. Season with pepper. Bake for 15 to 20 minutes or until fetta is golden and spaghetti is heated through. Serve sliced lamb with spaghetti mixture, sprinkled with parsley. RECIPE: KIM COVERDALE, SUPER FOOD IDEAS PICTURE: GUY BAILEY