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Photo of Oregano roast lamb with artichoke risoni by WW

Oregano roast lamb with artichoke risoni

13
PersonalPoints™ per serving
Total Time
1 hr 45 min
Prep
15 min
Cook
1 hr 30 min
Serves
4
Difficulty
Moderate
It might look like rice, but risoni is a pasta that makes a great companion for Italian-style roast lamb, tomato and peas

Ingredients

Pecorino cheese

20 g, grated or shaved

Pasta

160 g, (risoni)

Lemon juice

¼ cup(s), (60ml)

Easy carve lamb leg roast

500 g, fat trimmed

Fresh oregano

6 tsp, (6 sprigs)

Garlic

1 clove(s), halved

Tomato(es)

200 g, (truss baby roma)

Artichoke hearts (not in oil)

280 g, quartered

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Place lamb in a large baking dish with oregano and garlic. Lightly spray lamb and garlic with oil and season with salt and freshly ground black pepper. Bake for 1 hour 15 minutes. Add tomatoes and bake for 15 minutes or until lamb is cooked to your liking and tomatoes are tender. Transfer lamb to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thinly.
  2. Meanwhile, cook risoni in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return risoni to pan with artichokes and juice and toss until combined. Sprinkle with pecorino. Serve lamb with roasted tomatoes, garlic and risoni.

Notes

SERVING SUGGESTION: Steamed broad beans and peas.

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