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Roasted Lamb Leg with Dock and Rice

ZoriZori
Guru
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Nadia Galinova
Translated by
Nadia Galinova
Roasted Lamb Leg with Dock and Rice
Image: Vanya Georgieva
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Preparation
25 min.
Cooking
90 min.
Тotal
115 min.
Servings
6
"The heart and hands of a skilled person - that is what you need to prepare this uniquely delicious roasted lamb leg with dock and rice"

Ingredients

  • lamb leg - about 4.4 lb (2 kg)
  • dock - 1.1 lb (500 g) chopped
  • rice - 2 cups
  • spring onions - 2 bunches
  • butter - 4.4 oz (125 g)
  • paprika - 2 tbsp.
  • salt
  • black pepper
  • spearmint - 1 bunch, finely chopped
measures

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.

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