Roast de-boned leg of lamb with pastina

6 servings Prep: 15 mins, Cooking: 3 hrs
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This magnificent dish was created by the amazing Janice Tripepi.

By Food24 August 25 2010
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Ingredients (10)

fresh chillies — 573
1 lamb — deboned
1 wine — red
2 tin tomatoes — whole peeled
8 carrots — peeled and sliced
garlic — cloves
salt and freshly ground black pepper
fresh mixed herbs — bouquet garni of - rosemary, thyme and parsley
2 stock cube — chicken
1 pasta — packet, rosmarino shape
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Insert some rosemary, thyme, garlic, salt and pepper into the centre of the rolled lamb.

If you are using a bone in leg – make incisions with a sharp knife – chop the above up nice and small and insert that into the lamb.

Heat some olive oil in a frying pan and brown your meat on all sides.

Take care not to go too dark here – because lamb gets a bitter taste if browned too much.

Remove the meat and set aside.

In the same frying pan – brown your onions, garlic and add your bouquet garni.

When your onions are nice and brown – with enough wine to cover them and continue to cook this until the alcohol has evapourated.

You can tell when this has happened simply by putting your face (watchout as steam is hot) – over the pan and having a good sniff.

If the alcohol has not fully evapourated you will get a “smack in the face” by the acrid aroma.

In a bowl and using your (clean) hand – squish each tomato through your fingers in order to smash them up and release their juices.

Now add your smashed, peeled tomatoes, 2 stock cubes and pepper to the frying pan and bring to the boil.

Put your carrots and herbs together with your browned meat into your roasting dish.

Pour the tomato sauce all over.
Pop the lid on – or cover tightly with tin foil and put into your oven at 180 degrees for ten minutes then reduce down to 120d for about 1 1/2 hours.

Remember the golden rule with roasting meat:

Long and slow – produces the best results.

So reduce your heat down as far as you can go and let the meat cook slowly – especially lamb.

This recipe has loads of sauce to stop the meat from drying out – so long, the heat gently turns the connective tissue in the lamb all gooey and sticky.

When your meat is ready – remove the roast from the oven – and take the piece of roasted meat out and keep covered so as not to dry out while you finish the dish off.

Place the roasting pan on top of the stove and bring the sauce to a boil – the sauce, is quite thin after roasting but don’t worry – this is EXACTLY what we are after.

Add 3/4 of the packet of pastina to the pot and bring back to the boil.

Once it’s boiling reduce the heat down to about 4 – you can’t leave the pasta at this stage or it will  stick to the bottom of the pot.

Leave for 10 minutes or so that it takes to finish off this dish.

All you need do now is to carve up the meat and plop it in the centre of this pool of tasty pastina.

For more of Janice Tripepi’s recipes click here…

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