Shredded Lamb
This is a great dinner party, or family gathering dish
Makes enough for: 8 people
Ingredients
for the lamb:
- 1 leg of lamb (weighing around 2kg's)
- 30 mls ground coriander
- salt and freshly ground black pepper to season
- 2 onions, peeled, and cut into rings
- 125 mls water `
for the risoni:
- 400 g chopped tinned tomatoes
- 250 mls white wine
- 625 mls boiling water
- 500 g risoni (orzo) pasta
to finish:
- 135 g feta, crumbled
- 50 g pomegranate seeds
- 5 g mint leaves, chopped
- 1 lemon, zest and juice
Method
for the lamb:
- Pat dry the lamb and bring up to room temperature
- Preheat the oven to 150° Celsius
- Rub the lamb with the coriander, and season generously
- Place the onions onto the bottom of a stove top and oven proof roasting pan then top with the lamb, and add the water
- Cover with foil, place into the oven and cook for 6 hours
- Remove the pan from the oven, transfer the lamb to carving board, cover with the foil and leave to rest
for the risoni:
- Use a potato masher to mash the onions then add the tomatoes and wine
- Place onto the stove over a medium to high temperature, and bring to the boil
- Add the boiling water and risoni, reduce the temperature, season generously, and simmer for 8 minutes, stirring occasionally
to finish:
- Shred the meat while the risoni is cooking then add to the risoni and cook for another 2 minutes
- Place the shredded lamb and risoni into a warmed serving dish, top with the feta, pomegranate seeds, mint leaves, lemon juice and zest and devour