LAMB AND RISONI BAKE

Lamb and Risoni Bake image

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 13

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1 1/4 kg diced lamb
2 onions, sliced
1 lemon, juice of
60 ml olive oil
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons sweet paprika
4 cups chicken stock
2 tablespoons tomato paste
400 g canned tomatoes, chopped
400 g orzo pasta (risoni)
2 tablespoons Italian parsley, chopped
1 cup Greek yogurt, to serve

Steps:

Preheat oven to 180°C.
Place lamb in single layer in baking dish.
Cover with onions, drizzle lemon juice and oil.
Sprinkle over oregano, cumin and paprika.
Season with salt and pepper.
Toss to combine.
Cover and roast 40 minutes.
Heat stock in saucepan and whisk in tomato paste.
Remove lamb from oven and pour over stock, canned tomatoes.
Cover and return to oven another 1 hour.
Remove sprinkle in pasta, cover and return to oven for a further 20 minutes until pasta is cooked and al dente.
To serve stir through parsley and top with a dollop of yoghurt.