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Photo of Oregano roast lamb with artichoke risoni by WW

Oregano roast lamb with artichoke risoni

Total Time
1 hr 45 min
15 min
1 hr 30 min
It might look like rice, but risoni is a pasta that makes a great companion for Italian-style roast lamb, tomato and peas


Pecorino cheese

20 g, grated or shaved

Dry pasta

160 g, (risoni)

Lemon juice

¼ cup(s), (60ml)

Lamb leg roast, raw

500 g

Fresh oregano

6 tsp, (6 sprigs)


1 clove(s), halved


200 g, (truss baby roma)

Artichoke hearts, canned, rinsed, drained

280 g, quartered

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Steamed broad beans and peas.