Lamb with Kritharaki from Oven
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leg lamb (s) boneless
- 5 tomato (s) or
- 1 can tomato (s) (peeled tomatoes)
- Salt and pepper, black
- 3 tablespoon butter
- 1 tablespoon tomato paste
- 200 ml water
- 400 g Kritharaki (noodles in rice form)
- 800 ml boiling water
- 100 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Cut the lamb into large pieces, removing the skin, tendons and fat. Scald, peel, quarter and core the tomatoes (not required for canned tomatoes), stir the tomato paste with the water. Preheat the oven to 200 ° C.
- Heat 2/3 of the butter in a heavy ovenproof saucepan (e.g. made of cast iron) on the stove. Salt and pepper the meat vigorously and fry all over in the butter. Add the tomato quarters and spread the remaining butter on top in flakes. Pour in the tomato paste water and put the pot on the middle rack in the oven. Let cook uncovered for 1 hour.
- Lift out the meat and set aside on a plate. Add the boiling water to the roasting set and add salt if necessary. Put the pasta in the saucepan and stir. Put the pot back in the oven and cook for 25 minutes, then place the meat on the pasta and slide in for another 15 minutes, adding a little more water if necessary, the pasta should have used up almost all of the liquid by the end.
- To serve, pour the grated cheese over the dish. Serve with a mixed salad.
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