Mediterranean lamb

Acknowledgements to Alison Holst

For 4 people (with no leftovers) you will need

1 small leg of lamb, with as much fat removed as possible

2 large cloves of garlic

sprig of rosemary

2 medium onions

2 cups of large pasta

1 tin of crushed tomatoes + 2 tbs of tomato paste

1 cup of water

2-3 tbs chopped fresh basil

2-3 tbs chopped fresh oregano

salt

Turn on the oven to 180C. Stab the lamb flesh in the fattest parts and insert slivers of garlic and rosemary into the slits. Mix a little oil (1 tsp is enough) with the chopped onions. Put the lamb in a roasting dish with the onions and place in the oven.

Cook for about 75 mins (depending on the size of the leg this is about right for a 1.5 kilo leg). Near the end of the cooking time place the tomatoes, water, salt and herbs in a pot and bring to the boil. Remove the lamb from the oven and drain off any excess fat, leaving around 2 tbs in the pan. Add the pasta and stir to coat the macaroni with juices. Add the hot tomato mixture to the pan and return to the oven for 45 mins. Check at 30 mins, and if the pasta is drying out add some more hot water.

Serve with a green salad. Leftovers are good too - sliced meat for sarnies and the pasta mixture with cheese!