Ingredients
| 100 g feta cheese (danish) |
| 2 tbsp lemon zest |
| 1 cup panko crumbs |
| ½ cup mint |
| ¾ cup parsley |
| 1 whole gremolata |
| ½ tsp salt |
| 750 whole water |
| 1½ cups risoni pasta |
| 400 g tomatoes (chopped; peeled) |
| ½ tsp paprika |
| ½ tsp cumin |
| 4 whole bay leaves |
| 2 whole onions |
| 800 g lamb shoulder (boned; defatted; chopped) |
Preparation
Read full directions on My Kitchen Stories at http://www.mykitchenstories.com.au/2014/10/slow-roast-lamb-with-risoni-a-one-pot-wonder/
