Roasted lamb with spaghetti tossed through the pan juices? A guaranteed winter wonder that will quickly make its way into your familys favourite recipes!
The ingredient of Slow Cooked Lemon Lamb With Tomato And Fetta Spaghetti
- 2kg leg of lamb
- 2 garlic cloves chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 2 cup lemon juice
- 500g spaghetti
- 410g can diced tomatoes
- 200g greek fetta crumbled
- chopped fresh flat leaf parsley to serve
The Instruction of slow cooked lemon lamb with tomato and fetta spaghetti
- preheat oven to 150c 130c fan forced trim any thick white fat from lamb place in a large roasting pan combine garlic tomato paste oregano paprika and half the lemon juice in a jug pour over lamb in pan rubbing to coat all over drizzle with remaining lemon juice season with salt and pepper cover tightly with foil
- cook for 3 hours basting with pan juices halfway through cooking see notes
- cook spaghetti in a large saucepan of boiling salted water following packet directions until tender drain
- increase oven temperature to 200c 180c fan forced remove foil from the roasting pan add 1 2 cup cold water to the pan juices cook lamb uncovered for a further 10 to 15 minutes or until browned
- remove lamb from roasting pan and set aside covered to rest add spaghetti and tomato to pan toss to combine with pan juices sprinkle with fetta season with pepper bake for 15 to 20 minutes or until fetta is golden and spaghetti is heated through serve sliced lamb with spaghetti mixture sprinkled with parsley
Nutritions of Slow Cooked Lemon Lamb With Tomato And Fetta Spaghetti
calories: 550 417 caloriescalories: 17 1 grams fat
calories: 8 4 grams saturated fat
calories: 46 2 grams carbohydrates
calories: n a
calories: n a
calories: 47 4 grams protein
calories: 139 milligrams cholesterol
calories: 471 milligrams sodium
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calories: nutritioninformation