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Prepare the lamb while you preheat the oven. (200°C, gas mark 6, 400°F.) Cut slits all over the lamb at about 5cm/2in intervals. Insert small slivers of garlic into each slit. Place the meat in a large roasting tin and rub the surface with the olive oil.
Cook the lamb in the preheated oven for about an hour, basting occasionally. Meanwhile, parboil the pasta for about 5 minutes in boiling salted water and rinse in hot water.
Turn the meat over in the roasting tin and add the stock or water, pasta and additional seasoning. Mix the tomatoes with the oregano and salt and pepper and pour over the lamb. Stir well.
Cook for an additional 20-30 minutes, stirring the pasta occasionally to ensure even cooking. When the pasta is completely cooked and before carving, the lamb turn it over once more and sprinkle with some cheese then serve together with the pasta.
3lb shoulder or leg of lamb 1.4kg
2 cloves garlic, cut into thin slivers
4tbsps olive oil
8oz pasta shells, spirals or other shapes 225g
2cups lamb or beef stock or water 1pt/560ml
1lb fresh tomatoes 450g
1tbsp freshly chopped oregano
salt & freshly ground black pepper
Parmesan cheese, grated
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