Ingredients
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1 teaspoon olive oil
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1kg lamb forequarter chops, trimmed
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1 red onion, halved, thinly sliced
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3 garlic cloves, thinly sliced
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410g can chopped tomatoes with paste (see note)
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1 cup dry red wine
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5 sprigs fresh thyme
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1 sprig fresh rosemary
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1 1/2 cups risoni
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100g low-fat feta, crumbled
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1/3 cup chopped flat-leaf parsley leaves
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2 teaspoons lemon zest
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Salt, to season
Method
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1Heat oil in large deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add half the lamb to pan. Cook for 2 to 3 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with remaining lamb.
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2Reduce heat to medium. Add onion. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes, wine, thyme and rosemary. Season with salt and pepper. Pour over the lamb. Cover with lid. Cook on low for 5 hours or until lamb is tender.
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3Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
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4Sprinkle lamb with fetta, parsley and lemon zest. Serve with risoni.
Source: taste.com.au
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