Roasted cherry tomatoes give this pasta bake a gourmet finishing touch.
Ingredients
- 1.2kg diced lamb (shoulder or leg)
- 2 onions, thinly sliced
- Juice of 1 small lemon
- 1/4 cup (60ml) olive oil, plus extra to drizzle
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons sweet smoked paprika (pimenton)*
- 1L (4 cups) Massel chicken style liquid stock
- 2 tablespoons tomato paste
- 400g canned chopped tomatoes
- 400g orzo pasta (risoni)*
- 24 cherry tomatoes on the vine
- 2 tablespoons chopped flat-leaf parsley
- 1 cup (250ml) thick Greek yoghurt
Method
- Step 1Preheat the oven to 180°C.
- Step 2Place lamb in a single layer in a large baking dish, cover with onions, drizzle with lemon juice and the oil.
- Step 3Sprinkle with oregano, cumin and paprika, and season with salt and pepper. Toss to combine, cover and roast for 40 minutes, stirring occasionally to prevent catching.
- Step 4Heat stock in a pan over medium heat and whisk in tomato paste. Remove lamb from oven, pour over stock, add canned tomatoes, cover with foil and return to oven for 1 hour.
- Step 5Remove, sprinkle in the pasta, cover and return to the oven for 20 minutes, until pasta is cooked and most liquid is absorbed. Place cherry tomatoes on a baking tray, drizzle with a little olive oil, season and roast for final 5 minutes of the lamb’s cooking time.
- Step 6To serve, stir through parsley, divide between bowls, and top with yoghurt and a few tomatoes.
- Low carb
- Low sugar
- Lower gi
Nutrition
2261 kj
Energy
21g
Fat Total
7g
Saturated Fat
4g
Fibre
40g
Protein
110mg
Cholesterol
704.92mg
Sodium
9g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
* Pimenton is from spice shops and selected delis. * Orzo (or risoni) is rice-shaped pasta from supermarkets.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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