1 Preheat oven to 220°C (200°C fan).

2 Make small incisions all over lamb and insert a sliver of garlic into each. Season lamb all over with salt and pepper and dried oregano. Pour oil into a roasting tray and add meat. Add tomatoes and roast 20mins. Turn meat, spoon tomatoes over, then cook a further 25mins.

3 Bring a saucepan of water to a boil, add salt, and when water boils again, stir in pasta. Cook 3mins, then drain and refresh under hot water. Pour 300ml boiling water around meat in tray and spoon drained pasta evenly around.

4 Reduce oven temperature to 190°C (170°C fan) and continue cooking lamb for a further 45mins for rare, or 60mins for medium rare. During this time, stir pasta from time to time, and turn meat once.

5 Transfer lamb to a heated serving dish and set aside for 10-15mins. Check seasoning of pasta mixture. Spoon pasta around meat, then scatter with cheese, extra dried oregano and fresh oregano leaves. Carve lamb and serve with pasta and extra pecorino.

Wine match: Team this rustic dish with the bright and peppery 2010 Pitchfork Shiraz ($16), or enjoy the elegance of the 2007 Brands Laira Blockers Cabernet Sauvignon ($27).