How to cook
Mix the lemon juice, olive oil, 2 tablespoons paprika, thyme, sage, rosemary, salt and pepper. Smear the lamb pieces or one whole piece with this blend. Let it season for 1 night in a covered container.
Chop the spring onions and spearmint finely and pour them in the earthenware pot. Put the lamb on top, distribute the pieces of butter and add 1 cup water and 1 cup wine (or just water.) Put the lid on and put the earthenware pot to bake in a moderate oven for 1 hour.
Remove from the oven and add the rice, washed in advance with 1-2 cups hot water. Put the lid on and return to the oven for 40-45 minutes.