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 GH Kitchen TeamPublished: 02 November 1998

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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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time