Mediterranean Lamb Pasta Salad

Serves: 6 

Ingredients:

Roasted lamb

• 1.2kg lamb leg/shoulder (I used leg in this recipe)

• 1Tbs olive oil

• 1 large or 2 small brown onions, peeled and cut into quarters

• 5 garlic cloves

• 3 stalks or rosemary

• Season – salt and pepper

• 3/4 C beef stock

Pasta salad

• 500g bowties pasta – cooked as per packet instructions

• 1 Lebanese cucumber

• 280g jar roasted capsicum, drained

• 200g tub tzatziki

• 1 lemon, zest and juice

• 2 Tbs mixed herbs

• 2 garlic cloves, crushed

• Season with pepper

• Handful fresh mint

• 120g Feta, crumbed

Method:

1. Preheat oven to 200°C. In an oven proof dish, add onion, garlic and 2 rosemary stalks.

2. Stab small holes in the top of the lamb leg fat. Coat lamb in oil and push the garlic cloves and rosemary in the holes and rush on the lamb. Season and add any remaining rosemary to the dish.

3. Place lamb on top of the onion and cook for 20 minutes uncovered. Take out of oven, turn oven temperature down to 160°C and add stock to the oven dish around the lamb. Cover lamb with foil and roast for another 3 hours.

4. Once lamb is cooked, take out of the oven and leave it to rest for 30 minutes covered. Cook pasta while lamb is resting.

5. In a large bowl, add cooked pasta (allow it to cool before adding other ingredients) and all salad ingredients except feta.

6. Shred lamb with a fork (try to pick around the fat) and add to pasta salad. Mix until well combined.

7. Serve between 6 bowls and sprinkle feta on top evenly.

Tips:

• For any leftover, consume within 3 days and slightly heat up before serving.

• If lamb is larger, cook for longer.