Lamb with kritharaki from the oven

Ingredients for 4 servings:

• 1 kg boneless leg of lamb
• 5 tomatoes or
• 1 can/n tomatoes (peeled tomatoes)
• Salt and pepper, black
• 3 tbsp butter
• 1 tbsp tomato paste
• 200 ml water
• 400 g Kritharaki (rice-shaped noodles)
• 800 ml boiling water
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

like in a Greek restaurant

Cut the lamb into large pieces, removing any skin, tendons, and fat. Blanch the tomatoes, skin, quarter, and deseed (not necessary for canned tomatoes), then mix the tomato paste with the water. Preheat the oven to 200°C. Heat 2/3 of the butter in a heavy ovenproof pot (e.g. cast iron) on the stovetop. Season the meat generously with salt and pepper and brown it all over in the butter. Add the tomato quarters and scatter the remaining butter on top in flakes. Pour in the tomato paste water and place the pot on the middle rack of the oven. Cook uncovered for 1 hour. Remove the meat and set aside on a plate. Pour the boiling water over the pan juices and add more salt if desired. Add the pasta to the pot and stir. Return the pan to the oven and cook for 25 minutes. Then place the meat on top of the pasta and cook for another 15 minutes. Add a little more water if necessary; the pasta should have almost absorbed all of its liquid by the end. To serve, sprinkle the grated cheese over the dish. Serve with a mixed salad.