Roasted Lamb with Rice and Mushrooms

Roasted Lamb with Rice and Mushrooms
Image: Nina Ivanova Ivanova
1 / 2
Preparation20 min.
Cooking80 min.
Тotal100 min.
"The juices from the meat are being absorbed by the rice - thats why it is so tasty"


  • boneless lamb leg or shoulder - 2 lb (900 g)
  • button mushrooms - 7 oz (200 g)
  • rice - 8 oz (220 g)
  • water - 3 cups
  • olive oil - 3 tbsp.
  • white wine - 1/4 cup
  • oil - 3 tbsp.
  • lamb seasoning - garlic or onion powder, spearmint, salt, rosemary, turmeric

How to cook

Rub the meat with olive oil and lamb seasoning. Pour in a clay pot a drizzle of olive oil, a little water and the white wine.

Add the lamb and place it in a cold oven. Turn on the over to 428°F (220 degrees) and roast the meat for 1 hour.

In the meantime heat the oil in a pan and saute the mushrooms for about 5 minutes. Add the rice and mix well.

Saute the rice, until it turns transparent. Add the hot water. Remove the clay pot from the oven. Take out the meat and pour in the rice mix.

Arrange the meat on top of the rice and cook for approximately 20 minutes at 392°F (200 degrees), or until the rice is cooked.

Enjoy your lamb dish!


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