One-pot roast lamb with smoky bacon pasta

Name: One-pot roast lamb with smoky bacon pasta
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 mini boneless leg of lamb roasting joint, about 450g (1lb) total weight; 125 g (4oz) smoked bacon lardons; 150 mL (5 fl oz (¼ pint)) red wine; 300-350 g carton or jar pasta sauce with chilli; 300 mL (10 fl oz (½ pint)) light stock; 75 g (3oz) dried pasta shapes, such as penne; 4 pieces sun-dried tomato, cut into strips; 15 mL capers, rinsed; ground black pepper; 5 mL caster sugar; 150 g (5oz) chargrilled artichokes in oil; Flat-leafed parsley to garnish

This meaty and spicy pasta recipe makes a hearty dinner idea for four.

By The Good Housekeeping Cookery TeamPublished: 02 November 1998

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Food, Cuisine, Dish, Tableware, Plate, Meat, Recipe, Fried food, Garnish, Dishware,

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Yields:

Prep Time:

5 mins

Cook Time:

1 hr

Total Time:

1 hr 5 mins

Ingredients

1 mini boneless leg of lamb roasting joint, about 450g (1lb) total weight
125 g (4oz) smoked bacon lardons
150 ml (5 fl oz (¼ pint)) red wine
300-350 g carton or jar pasta sauce with chilli
300 ml (10 fl oz (½ pint)) light stock
75 g (3oz) dried pasta shapes, such as penne
4 pieces sun-dried tomato, cut into strips
15 ml capers, rinsed
ground black pepper
5 ml caster sugar
150 g (5oz) chargrilled artichokes in oil
Flat-leafed parsley to garnish

Directions

1. Step 1
  Put the lamb and lardons in a small deep roasting tin just large enough to hold the lamb. Fry for 5min or until the lamb is brown all over and the lardons are beginning to crisp.
2. Step 2
  Remove the lamb and set aside. Stir the wine into the tin (it should bubble immediately). Scrape the tin to loosen any crusty bits, then bubble the wine until half has evaporated. Stir in all the other ingredients except the artichokes.
3. Step 3
  Place the lamb on a rack over the roasting tin so the meat juices drip into the pasta. Cook, uncovered, at 200°C (180°C fan) mark 6 for about 50min. The high temperature keeps the liquid bubbling and cooks the pasta. If the sauce reduces too much, stir in a little extra stock or water. Stir in the drained artichokes 5min before the end of the cooking time.
4. Step 4
  To serve, slice the lamb and serve on top of the pasta, garnished with flat-leafed parsley.
  
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Per Serving:

Calories: 715
Total fat: 45 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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