Lamb baked with rice
Description
Recently, distant relatives unexpectedly came to visit, and we happened to have some fresh young lamb at home. After much creative deliberation, we decided to bake the lamb with rice in the oven. It turned out very tasty, with incredibly tender meat. Of course, this isn't an everyday dish—it takes a full three hours to prepare, including marinating time. The hardest part is waiting those three hours, because the lamb starts releasing such delicious aromas right from the beginning of baking that you keep thinking—ah, let's just take it out and eat it; hot food can't possibly be raw :) Good luck!
Instructions
- 1
Step 1
Cut the lamb into fairly large pieces—about 5-6 cm on each side. Place them in a pot with garlic and mint.
- 2
Step 2
Pour wine over the lamb and sprinkle with spices. Let marinate for an hour and a half.
- 3
Step 3
Carefully transfer the meat pieces (without the marinade) into a frying pan with vegetable oil. Sear until a crust forms.
- 4
Step 4
As soon as the meat develops a crust, remove it from the heat.
- 5
Step 5
Take a baking dish, pour a little vegetable oil into it, and add the washed rice. Place the fried pieces of lamb on top.
- 6
Step 6
In the pan where we fried the lamb, we boil the remaining marinade from the lamb.
- 7
Step 7
As soon as the marinade comes to a boil, pour it over the baking dish. Bake for 50 minutes at 180°C on the middle rack, covering the baking dish with foil beforehand. Serve hot.