Baked Bulgarian Lamb Leg with Rice
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Unrated
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Eastern European
Baked Bulgarian Lamb Leg with Rice
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 700 g leg of lamb boneless
Marinade:
- 1 string fresh mint
- 1 string of parsley
- 1 string spring onions
- 1 string spring garlic
- 2 Hot Peppers
- 10 g salt
- 10 g red peppers
- 80 ml olive oil
- 200 ml water
Rice:
- 250 g rice
- 100 g onion
- 200 g carrots
- 150 g spinach
- parsley stems
Topping:
- 3 eggs
- 500 ml Greek yogurt
- 80 g flour
Celery puree:
- 200 g celery
- 100 ml milk
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Instructions
Marinade:
- Combine all the ingredients and blend into a creamy mixture.
- Cut the meat into pieces and coat with the marinade. Arrange the meat in a ceramic casserole and cover with a lid. Bake at 170°C ( 340 ℉) for about 4 hours.
- Fry the rice and stew it with the finely chopped carrots, parsley stems, and onions. Then pour in boiling water or vegetable broth. Add the spinach and season with salt and pepper. Put everything in a baking dish and bake in the oven.
- Once the rice is ready, prepare the topping by mixing the egg, yogurt, and flour. Pour over the rice and bake until golden.
- Chop the celery and boil it in milk until completely soft. Blend until a fine creamy mixture.
- To decorate the plate, use fresh herbs and the celery puree, as well as the sauce from the roasted meat.
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