Mediterranean Lamb

Photo of Mediterranean Lamb Continental Recipe Ideas April Friday 01, 2011
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Preparation Time
Preparation Time 10
Cooking Time
Cooking Time 60

You’ll be transported to the blue waters of the Aegean with this dish. Generously studded with feta, olives and fresh herbs, it’s proof the Greeks know what they’re doing when it comes to lamb.

Ingredients

Lamb

  • 1kg lamb shoulder, trimmed and cubed
  • 1 packet Continental® Cook-in-Bag Lemon & Herb Chicken Recipe Base
  • 1 x 400g canned cherry tomatoes
  • 2 medium red onions, largely diced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 ½ cups water
  • 1 cup risoni pasta
     

Topping

  • ½ cup reduced fat feta cheese, crumbled
  • ½ cup Kalamata olives, pitted or sliced
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped marjoram,
  • finely grated rind of 1 lemon

Instructions

  1. Preheat oven to 180°C
  2. Place lamb, tomatoes, onion, herbs, water, and risoni into roasting bag. Add Recipe Base and close bag using included tie. Gently rotate bag to coat evenly.
  3. Place on an oven tray in a single layer. Pierce top of bag 4-5 times with a skewer to vent.
  4. Cook on centre rack of oven for 1 hour or until cooked lamb is tender.
  5. Remove from oven, rest in bag for 15 minutes before serving.
  6. While lamb is resting, gently mix in a bowl, the feta, olives, herbs and lemon rind. Garnish the lamb with mix before serving.
     
Mediterranean Lamb Recipe
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