How to make
The lamb leg is placed in a large tray, it is salted and sprinkled generously with black pepper and paprika. Cut half of the butter into pieces and arrange on top of the leg.
Pour a cup of warm water into the baking pan and put it in the oven to bake. From time to time it is poured with the formed sauce. Turn it over and roast it on the other side as well.
When the meat is almost ready, the onion, dock and rice are added around it. Add salt and 4 cups of water. Mix well.
Place it back into the oven at a moderate temperature, occasionally stirring the rice with the vegetables and basting the meat with the liquid from the baking pan. Bake until all the liquid is absorbed by the rice completely.
The finished dish is sprinkled with parsley and left for about an hour in the turned off oven before serving.
Serve the meat cut into portioned pieces and garnished with oven-baked rice.
The roasted lamb leg with dock and rice is ready.
