Step 1

Preheat the oven to 180°C.

Step 2

Heat oil in a small flameproof baking dish over high heat. Season lamb and add to dish. Cook, turning once, for 5 minutes or until browned. Add onion, oregano sprigs, bay leaves, cumin and paprika. Pour over tomatoes and cover with foil. Roast for 90 minutes, uncover, turn lamb and roast, uncovered, for a further 30 minutes or until browned.

Step 3

Add pasta, 1/2 tsp salt flakes and 3 cups (750ml) boiling water. Re-cover with foil and roast for a further 30 minutes. Add cherry tomatoes and olives, re-cover with foil and cook for a further 1 hour or until pasta is tender.

Step 4

Meanwhile combine extra chopped oregano, lemon juice and caster sugar in a bowl. Remove lamb from oven and crumble over feta. Scatter with lemon zest and dress with oregano mixture to serve.