|2.5 kg||leg of lamb — bone in|
|1 tsp||black pepper|
|2 tbsp||tomato paste|
|4 tbsp||olive oil|
|2||onions — finely sliced|
|2||garlic cloves — peeled and sliced|
|250 ml||white wine|
|400 g||tinned tomatoes — chopped or 450 g fresh ripe tomatoes|
|1||lemon — juiced|
|1 tbsp||dried oregano|
|5 cup||lamb stock|
|500 g||orzo pasta — uncooked|
|250 g||feta cheese|
|fresh oregano — to garnish|
|vine tomatoes — to serve|
Pre-heat the oven to 220°C.
Pat the lamb dry and rub with the tomato paste and season with salt and pepper.
Place the lamb in a large roasting pan. Pour the oil all over the lamb. Add the onions, garlic, white wine, tomatoes, and lemon juice. Sprinkle the lamb with oregano.
Add 3 cups of stock to the pan. Cover the roasting pan with aluminum foil and bake for 1 hour 30 minutes.
After 1 ½ hours, take the meat out of the oven, leaving the oven on, turn the meat around on its uncooked side and add 2 cups hot boiling stock and the pasta to the roasting pan.
Stir the pasta into the meat juices and place back into the oven for a further 50 minutes. Take it out halfway and stir the pasta if it looks dry add some more liquid.
Add the feta to the pan and bake for a further 10 minutes until the cheese is soft and melted. Garnish with fresh oregano. Serve with baby vine tomatoes.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
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