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Slow Roast Lamb with Risoni
An easy one pot dish. Add extra spices if you like it will only enhance the flavour. Overall a tasty easy dish
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Course
Main Course, One pot cooking
Cuisine
Main course, One Pot
Servings
4
Ingredients
800-900
gram
Lamb Shoulder
chopped into bite sized chunks defatted, boned
300
gram
onions
brown chopped
4
bay leaves
1
teaspoon
cumin
1
teaspoon
paprika
smoked
400
gram
tomatoes
chopped peeled (1 tin)
270
gram
risoni
1 1/2 cups
750
ml
water boiling
3 cups
1/2
teaspoon
salt
Gremolata
3/4
cup
chopped Parsley
about 1/2 bunch
1/2
cup
chopped mint
about 1/2 bunch
50
gm
Panko crumbs
(1 cup) toasted Japanese breadcrumbs or home made from bread
2
tablespoons
lemon zest
100
gram
Feta
creamy danish
Instructions
Preheat the oven to 180 C / 350 F
Place the lamb in a baking or casserole dish with the onion, spices, and tomato , cover and bake for 90 minutes
Take off the cover and bake for a further 40 min to brown the meat.
Add the pasta, boiling water and salt to the dish, recover and bake for a further 40 minutes. If the pasta looks dry add a bit more water
Top with Gremolata, made by combining all the Gremolata ingredients ,except the feta. Dot that over the top and bake till melting