Lamb with Kritharaki

A great pasta dish for any occasion:

Preheat kitchen stove to 250 °C. Rub lamb with juice of one lemon, salt and pepper. Cut 3 cloves of garlic in half lengthwise and lard the leg of lamb with them.

Place lamb in roasting pan and brush with oil. Roast for 10 to 15 minutes, then reduce the heat to 180 degrees and cook for another 30 to 40 minutes. Brush now and then with the escaped juices from the roast. If necessary and there is no juice, also use the chicken broth and/or more oil for brushing.

Heat remaining oil in a frying pan and saute onion over mild fire until soft. Mince remaining garlic and saute briefly with it, then add sugar, tomato pieces, chili and cinnamon sticks and do 5 min.

Remove lamb from heat and cut into small pieces, keep warm with lid closed.

Pour the boiling tomato sauce into a gratin dish, add the juices from the lamb and stir well. Pour 2 cups (500 ml) of chicken soup and mix in the noodles. Put in the stove and cook for 25 minutes, stirring from time to time so that nothing sticks.

The noodles should still be al dente and have absorbed all the sauce. Season to taste.

When the pasta is almost ready, remove the cinnamon sticks and place the lamb pieces on top of the pasta. Brush with the gravy that has escaped in the meantime and continue cooking briefly until the noodles are as you would like them, soft or still m

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