Warm your guests with this hearty pasta dish.
Preparation time: 20 minutes
Cooking time: 4 hours
Oven temperature: 200°C
• 1 lamb shoulder on the bone
• a few sprigs of rosemary
• one sprig of thyme, plus extra to serve
• 1 onion, halved and sliced
• 2 cans plum tomatoes, roughly chopped
• 250ml red wine
• olive oil, for drizzling
• 5-8 cloves of garlic, chopped
• 1 punnet cherry tomatoes
• 500g lasagne sheets, broken in half lengthways
• 250ml feta cheese, coarsely crumbled
• 45ml fresh thyme, to serve
1 Score the skin of the lamb. Put the sprigs of rosemary and thyme into a roasting tin. Top with the onion, canned tomatoes and red wine.
2 Place the lamb into the roasting tin. Drizzle with olive oil. Rub with the garlic and season with salt and freshly ground black pepper.
3 Cover with a double layer of foil and seal around the edges of the roasting tin. Place into a preheated oven and reduce the heat to 150°C. Cook for 31⁄2 hours. Remove from the oven and uncover. Add the cherry tomatoes. Re-cover and roast for a further half an hour until the meat is tender enough to fall off the bone.
4 Remove from the oven. Pull the meat off the bone and cut into bite-sized pieces. Pour the sauce into a jug and leave to stand for the fat to settle on top. Scoop the fat off and discard. Pour the sauce over the meat. Reheat just before ready to serve.
5 Cook the pasta in batches in a large saucepan of salted boiling water until al dente. Drain and transfer to a serving dish. Spoon some of the sauce onto the pasta. Toss gently to coat. Top with the remaining sauce.
6 Sprinkle with feta and thyme. Serve garnished with a sprig of thyme.
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