Roasted lamb with spaghetti tossed through the pan juices? A guaranteed winter wonder that will quickly make its way into your family’s favourite recipes!
Ingredients
- 2kg leg of lamb
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 cup lemon juice
- 500g spaghetti
- 410g can diced tomatoes
- 200g Greek fetta, crumbled
- Chopped fresh flat-leaf parsley, to serve
Method
- Step 1Preheat oven to 150C/130C fan-forced. Trim any thick white fat from lamb. Place in a large roasting pan. Combine garlic, tomato paste, oregano, paprika and half the lemon juice in a jug. Pour over lamb in pan, rubbing to coat all over. Drizzle with remaining lemon juice. Season with salt and pepper. Cover tightly with foil.
- Step 2Cook for 3 hours, basting with pan juices halfway through cooking (see Notes).
- Step 3Cook spaghetti in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
- Step 4Increase oven temperature to 200C/180C fan-forced. Remove foil from the roasting pan. Add 1/2 cup cold water to the pan juices. Cook lamb, uncovered, for a further 10 to 15 minutes or until browned.
- Step 5Remove lamb from roasting pan and set aside, covered, to rest. Add spaghetti and tomato to pan. Toss to combine with pan juices. Sprinkle with fetta. Season with pepper. Bake for 15 to 20 minutes or until fetta is golden and spaghetti is heated through. Serve sliced lamb with spaghetti mixture, sprinkled with parsley.
- Low carb
- Lower gi
Nutrition
2303 kj
Energy
17.1g
Fat Total
8.4g
Saturated Fat
3.2g
Fibre
47.4g
Protein
139mg
Cholesterol
471mg
Sodium
46.2g
Carbs (total)
All nutrition values are per serve
Notes
If pan juices are drying up, add 1/2 cup cold water to the pan.
- Author: Kim Coverdale
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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