Lamb Main course Mediterranean Pasta

Greek Lamb with Puntaletti


  • 650g boneless lamb, shoulder or leg, cubed
  • 2 large onions, thickly sliced
  • 2 tbsp lemon juice
  • 4-5 fresh oregano sprigs
  • Pinch of dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp tomato puree
  • 225g puntaletti (other small rice shaped pasta such as orzo or risoni)
  • Salt & pepper
  • Parmesan shavings and chopped parsley to serve


Preheat oven to 180C. Spread the lamb and onions in a small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander, salt, pepper and drizzle with about 2 tbsp olive oil. Mix well with your hands. Roast uncovered for 1 hour.

Mix the tomato puree with 850ml boiling water. Pour over the lamb and cook for a further 30 mins. Sprinkle over the puntaletti, cover and cook for another 30 mins. Garnish with the parmesan and parsley.

Leave a Reply