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
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