Roast Lamb and Pasta
1.1kg/2½lb half leg of lamb
150ml/¼ pint/scant ⅔ cup red wine
1 x 400g/14oz can chopped tomatoes
75g/3oz pasta shapes
12 sunblush tomatoes
dash of balsamic vinegar
a few sprigs of fresh basil, chopped
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the lamb in a small deep roasting pan and fry on the hob for 5 minutes or until the lamb is brown all over.
3 Remove the lamb and put aside. Pour the wine into the pan and let it bubble away for a few minutes. Stir well, scraping the bottom to loosen any crusty bits, then leave to bubble until half
the wine has evaporated.
4 Stir in 300ml/½ pint/1¼ cups water and add the chopped tomatoes, pasta and sunblush tomatoes.
5 Put the lamb on a rack over the roasting pan and cook, uncovered, in the oven for 35 minutes.
6 Stir the balsamic vinegar and basil into the pasta, season to taste and put everything back in the oven for 5 minutes or until the lamb is tender and the pasta is cooked.
7 Carve the lamb thickly and serve with the pasta.