Lamb and Risoni Bake

Name: Lamb and Risoni Bake
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by Wendy's Kitchen

"From Australia's Delicious magazine. One dish meal with a Greek flavour."

Download

Ready In:: 2hrs 10mins
Ingredients:: 13
Serves:: 8

ingredients

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

directions

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.