Bulgarian Lamb Leg Baked with Rice

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Bulgarian Lamb Leg Baked with Rice

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Ingredients

700 g Leg of lamb without bone
Marinade:
1 string Fresh mint
1 string Parsley
1 string spring onions
1 string Spring garlic
2 hot peppers
10 g Salt
10 g Red Peppers
80 ml Olive Oil
200 ml Water
Rice:
250g rice
100 g Onion
200 g Carrots
150 g spinach
parsley stems
Topping:
3 Eggs
500 ml Greek Yogurt
80 g Flour
Celery Puree:
200 g celery
100 ml Milk
Cuisine:
    • Medium

    Ingredients

    • Marinade:

    • Rice:

    • Topping:

    • Celery Puree:

    Directions

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    How to Make Leg of Lamb with Rice:

    1. Marinade: Combine all the ingredients and blend into a creamy mixture.
    2. Cut the meat into pieces and coat with the marinade. Arrange the meat in a ceramic casserole and cover with a lid. Bake at 170°C for about 4 hours.
    3. Fry the rice and stew it with the finely chopped carrots, parsley stems, and onions. Then pour in boiling water or vegetable broth. Add the spinach and season with salt and pepper. Put everything in a baking dish and bake in the oven.
    4. Once the rice is ready, prepare the topping by mixing the egg, yogurt, and flour. Pour over the rice and bake until golden.
    5. Chop the celery and boil it in milk until completely soft. Blend until a fine creamy mixture.
    6. To decorate the plate, use fresh herbs and the celery puree, as well as the sauce from the roasted meat.
    Leg of Lamb – Baked with Rice
    Leg of Lamb, Baked with Rice

     

    Andre Tokev

    Founder and President of the Bulgarian Chef Association, official jury of the European World Chef Championship “Bocuse d’Or” and the only holder of the “Global Masterchef Degree” for Eastern Europe, Andre Tokev is 50-years-old, born on the 14th of December 1968 in Leipzig in a Bulgarian-German family. His career path passed through elite hotel chains, two of which are Michelin Star holders. For Andre cooking is a pleasure, brought by perfectionism and strict discipline.

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