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Roasted Lamb with Rice and Spinach

Albena AsenovaAlbena Asenova
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Nadia Galinova
Translated by
Nadia Galinova
Roasted Lamb with Rice and Spinach
Image: Albena Asenova
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Preparation
20 min.
Cooking
80 min.
Тotal
100 min.
Servings
8
"Both today and tomorrow, the whole family will eat this roasted lamb with rice and spinach"

Ingredients

  • lamb meat - 1.8 lb (800 g)
  • mushrooms - 10.5 oz (300 g)
  • spinach - 1.1 lb (500 g)
  • rice - 2 cups
  • tomatoes - 1/4 cup blended
  • spearmint - 5 - 6 stalks fresh
  • lovage - 2 sprigs fresh
  • thyme - 1 tsp. dry
  • salt
  • paprika - 1 tsp.
  • black pepper - 1/4 tsp.
  • oil - 6 tbsp.
  • spring onions - 2 bunches
measures

How to make

Cut the lamb and season it with salt, paprika and black pepper.

Prepare a metal baking pan in which you will roast the lamb. Inside, add the chopped spring onions and stew in a little oil and water, straight as it is in the baking pan.

Add the cleaned mushrooms that you chopped, mix and pour the washed rice with 1 cup of water. Stir until the liquid is absorbed.

Salt, season with spices and pour the blended tomatoes along with the pre-cleaned, blanched and chopped spinach.

Mix lightly, add 2 and 1/2 cups of water and arrange the lamb pieces.

Cover the lamb with rice with aluminum foil or a lid.

Put the lamb in the oven to bake at 390°F (200°C) for about 90 minutes.

At the end of cooking, remove the foil and roast the roasted lamb with rice and spinach until nicely browned.

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