Step 1

Preheat the oven to 180°C.

Step 2

Place lamb in a single layer in a large baking dish, cover with onions, drizzle with lemon juice and the oil.

Step 3

Sprinkle with oregano, cumin and paprika, and season with salt and pepper. Toss to combine, cover and roast for 40 minutes, stirring occasionally to prevent catching.

Step 4

Heat stock in a pan over medium heat and whisk in tomato paste. Remove lamb from oven, pour over stock, add canned tomatoes, cover with foil and return to oven for 1 hour.

Step 5

Remove, sprinkle in the pasta, cover and return to the oven for 20 minutes, until pasta is cooked and most liquid is absorbed. Place cherry tomatoes on a baking tray, drizzle with a little olive oil, season and roast for final 5 minutes of the lamb's cooking time.

Step 6

To serve, stir through parsley, divide between bowls, and top with yoghurt and a few tomatoes.