Preheat oven to 180°C

Mix honey and lemon together and set aside.

Heat oil in a large fry pan over medium hear. Season the lamb with dried oregano, salt and pepper, then add to the pan to cook for 5 minutes, turning, until browned. Remove and set aside.

Add the passata, stock and sugar to the pan and bring to the boil. Season to taste.

Place the pasta into a roasting pan and stir through the tomato mixture.

Set a rack over the roasting pan, then place the lamb on the rack. Bake the lamb and pasta for 35 minutes.

Baste with honey and lemon and return to the oven for a further 5 minutes or until the lamb juices run clear when pierced with a skewer and the pasta is cooked. 

Set the lamb in a warm place to rest for 10 minutes.

Combine Greek salad ingredients in a bowl, drizzle over some oil from the marinated feta and a squeeze of lemon. Season to taste.

Slice the lamb and serve with pasta and Greek Salad.