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Lamb Risoni 1280X854
Home Kitchen

Chef Savine shares his lamb risoni dish to warm up your kitchen during the cold nights.

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Lamb Risoni


  • 500g Diced Lamb
  • 1 White onion, sliced
  • 2 Cloves of garlic, crushed
  • 1 tbs Tomato paste
  • 2 tbs Olive Oil
  • 2 tbs Flour, all purpose
  • 300ml Chicken or Beef stock (may need more)
  • 1 sprig Rosemary, leaves
  • 2 tbs Olives, pitted & chopped
  • 2 tbs Sun Dried Tomatoes, chopped
  • 100g Crumbed fetta cheese
  • ½ bch Chopped Parsley
  • 300g Risoni pasta
  • Seasoning (salt and pepper to taste)


  1. Preheat oven to 160 degree Celsius.
  2. Sauté the onion and garlic in the oil in an oven proof dish.
  3. Add the lamb until it colours. Add seasoning to the lamb then add the tomato paste and flour.
  4. Slowly add the stock a little at a time until the mix becomes a thickened cream consistency. Add the sprig of rosemary.
  5. Cover the dish with foil and place in the oven for about 90 minutes.
  6. After 90 minutes, add the pasta to the casserole dish, still in well to get the pasta mixed evenly and cook for a further 30 minutes. (Image portrays dish with risoni pasta cooked separately)
  7. Remove dish from the oven and just prior to serving, add the olives, sun dried tomatoes, crumbled fetta and parsley to the dish.

Enjoy :-)

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