Step 1

Heat oil in large deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add half the lamb to pan. Cook for 2 to 3 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with remaining lamb.

Step 2

Reduce heat to medium. Add onion. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes, wine, thyme and rosemary. Season with salt and pepper. Pour over the lamb. Cover with lid. Cook on low for 5 hours or until lamb is tender.

Step 3

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

Step 4

Sprinkle lamb with feta, parsley and lemon zest. Serve with risoni.