Roasted Lamb in Red Sauce

Directions

1. In a deep saucepan, heat olive oil and add the lamb pieces. Saute them well, turning them on all sides.
2. Then add the tomato paste to the bottom of the saucepan, followed by the onions and garlic. Pour in the wine and let the alcohol evaporate for 3-4 minutes.
3. Reduce the heat and add some warm water until the meat is covered. Close the lid of the saucepan and let it simmer for about an hour.
4. Next, add the chopped tomatoes and the herbs. Continue simmering for another half an hour or so.
5. If you want to serve it with potatoes, lightly saute the potatoes first and then arrange them in a baking dish. Pour the meat and its sauce over the potatoes and add more liquid if needed. Bake in a preheated oven at 200°C (400°F) for about 45 minutes.
6. If you prefer to serve it with orzo pasta, after the meat and sauce have simmered, remove the meat with half of the sauce. Add enough water to make about half a kilogram of liquid. Bring it to a boil and add 500 grams of thick orzo pasta. Just before it's done, add a knob of butter and mix it into the dish. Serve in a platter with the pasta at the bottom, the meat and sauce on top, and sprinkle generously with grated cheese.

Enjoy your meal!