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How to make Lamb and pasta bake with roasted tomatoes

Yield = 8
Prep time: 0:10
Cook time: 2:00
Total time: 2:10

Ingredients

  • 1.2kg diced lamb (shoulder or leg)
  • 2 onions, thinly sliced
  • Juice of 1 small lemon
  • 1/4 cup (60ml) olive oil, plus extra to drizzle
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet smoked paprika (pimenton)*
  • 1L (4 cups) Massel chicken style liquid stock
  • 2 tablespoons tomato paste
  • 400g canned chopped tomatoes
  • 400g orzo pasta (risoni)*
  • 24 cherry tomatoes on the vine
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup (250ml) thick Greek yoghurt

Method

  • Step 1 Preheat the oven to 180°C.
  • Step 2 Place lamb in a single layer in a large baking dish, cover with onions, drizzle with lemon juice and the oil.
  • Step 3 Sprinkle with oregano, cumin and paprika, and season with salt and pepper. Toss to combine, cover and roast for 40 minutes, stirring occasionally to prevent catching.
  • Step 4 Heat stock in a pan over medium heat and whisk in tomato paste. Remove lamb from oven, pour over stock, add canned tomatoes, cover with foil and return to oven for 1 hour.
  • Step 5 Remove, sprinkle in the pasta, cover and return to the oven for 20 minutes, until pasta is cooked and most liquid is absorbed. Place cherry tomatoes on a baking tray, drizzle with a little olive oil, season and roast for final 5 minutes of the lamb's cooking time.
  • Step 6 To serve, stir through parsley, divide between bowls, and top with yoghurt and a few tomatoes.