Oregano roast lamb with artichoke risoni
5
Points®
Total time: 1 hr 45 min • Prep: 15 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
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
Dry pasta
160 g, (risoni)
Lemon juice
¼ cup(s), (60ml)
Lamb leg roast, raw
500 g
Fresh oregano
6 tsp, (6 sprigs)
Garlic
1 clove(s), halved
Tomato(es)
200 g, (truss baby roma)
Artichoke hearts, canned, rinsed, drained
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.
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