Baked lamb with rice
Description
The recipe won't take much time. Young, high-quality lamb is the main requirement for preparing this dish. You can use kiwi for the marinade if you have any doubts about the meat's quality. Do not leave the meat in this fruit for too long, as it greatly softens it. Serve hot.
Instructions
- 1
Step 1
1. Remove the sinews from the meat and cut into not too small pieces, approximately 5-6 centimeters in size. Use boneless hind leg. Place in a pot together with mint and garlic.
- 2
Step 2
2. Mix the spices with wine, add to the meat, cover with a lid, and let marinate for one to two hours in a cool place. Stir the meat several times for even marination.
- 3
Step 3
3. Heat a wide, thick-walled skillet thoroughly and sear the meat (dried pieces in small portions).
- 4
Step 4
4. Sear over high heat until a brown crust forms. Place the pieces of meat loosely, not tightly packed. Then place the washed rice into the baking dish where the meat will be cooked, and add a little oil. Place the seared lamb on top.
- 5
Step 5
5. Pour the marinade into the pan in which the meat was fried and bring to a boil.
- 6
Step 6
6. Pour the liquid from the skillet and boiling water into the baking dish with the lamb. Bake for about 50 minutes at 180 degrees, covering the dish with foil.