HEAT 2 tablespoons oil in a large ovenproof pan and cook the lamb in batches to brown before setting aside. Heat the remaining oil in the pan and cook the onion, carrot and celery for 3 minutes. Stir in the herbs, VEGEMITE, tomatoes, stock, water and bay leaf. Return the lamb to the pan, season, cover and bake in a moderately slow oven 160°C for 2-2 1/2 hours. (Lamb may be prepared to this stage, cooled quickly and chilled for 2 days before serving. Reheat gently before serving.)
Baked Philly
Ingredients
250g PHILADELPHIA Block Cream Cheese, chopped into 2cm pieces
Garlic oil, for drizzling
Finely grated rind of 1 lemon
1 teaspoon cumin seeds
1 teaspoon nigella seeds
250g risoni pasta
1 bunch cavolo nero (Tuscan black kale), stalks discarded and leaves shredded
SaIt and freshly ground black pepper, to taste
Oregano, extra chopped, for serving
Method
PLACE the PHILLY on a paper lined baking tray. Drizzle with garlic oil and sprinkle with the lemon rind and seeds. Bake in moderate oven 180°C for 20 minutes or until golden brown
COOK the risoni as per packet directions. Just prior to draining, stir in the cavolo nero. Drain and season. Spoon onto serving plates, and scatter over the PHILLY. Spoon over the lamb and sprinkle with oregano. Serve immediately
