Lamb Roast with Rice

Роси ТрифоноваРоси Трифонова
Дарт Вейдър
"Tender lamb with a crunchy crust and aromatic rice - anyone want another serving?"
Preparation25 min.
Cooking120 min.
Тotal145 min.
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  • lamb legs - 1
  • brandy - 1/5 cup (60 ml)
  • rice - 2 cups
  • onions - 1 head
  • garlic - 3 - 4 cloves
  • bacon - 5.5 oz (150 g)
  • salt
  • black pepper - freshly ground
  • rosemary - to taste
  • white oregano - to taste


Rub the lamb leg well with spices and pour a little brandy over it. Put it in a tray, cover and let it sit for 1 hour. Then add 1-2 cups hot water to the tray, cover it with foil and put the lamb to roast for about 2 hours at 338°F (170 °C). Meanwhile, chop the bacon into pieces and fry it in a heated dish.

Once it melts, fry the chopped onion and garlic in the oil. Then add the pre-washed rice, cook it thoroughly and pour in 1 cup water. Once the rice absorbs the liquid, pour in 1 more cup and repeat until the rice is cooked. Finally, season it with spices.

Remove the foil from the lamb and distribute rice in the tray around it. Return it to the oven to brown to a nice tan.


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