This hearty lamb and risoni bake will warm you up when the weather gets cooler.
Ingredients
- 1.2kg diced lamb (such as leg)
- 2 brown onions, thinly sliced
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 4 cups Massel chicken style liquid stock
- 400g can diced tomatoes
- 2 cups risoni pasta
- 1/4 cup flat-leaf parsley leaves, chopped
- Tamar Valley Greek Style Yoghurt, to serve
Method
- Step 1Preheat oven to 160C.
- Step 2Combine lamb, onions, 1 tablespoon lemon juice, 2 tablespoons oil, oregano and paprika in a bowl. Season with salt and pepper. Toss to combine. Spoon into an 8-cup capacity baking dish. Cover tightly with foil. Bake for 1 hour, stirring every 20 minutes.
- Step 3Combine stock and tomatoes in a saucepan over high heat. Bring to the boil. Remove lamb from oven and pour over stock mixture. Cover with foil and return to oven. Bake for a further 1 hour.
- Step 4Stir risoni into lamb mixture. Cover and bake for a further 25 to 30 minutes or until pasta is cooked and liquid almost absorbed. Stir in parsley and serve with yoghurt.
- Low carb
- Low sugar
Nutrition
4325 kj
Energy
43g
Fat Total
12g
Saturated Fat
76g
Protein
1325.47mg
Sodium
7g
Carbs (sugar)
83g
Carbs (total)
All nutrition values are per serve
- Author: Leech Family. Sydney, NSW (Reader)
- Image credit: Louise Lister & Mark O'Meara
- Publication: Super Food Ideas
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