Lamb with dill rice






*2 kg lamb (leg) , cut into chunks
*2 cups Carolina rice
*2 finely chopped onions
*4 cloves of garlic
*1 cup red wine
*2 cups fresh dill, chopped
*2 tbsp fresh butter
*4 tbsp Olive Oil
*Salt, pepper to taste





Preheat oven to 180°C.
Sauté the meat well in a large pan with olive oil until golden. Add the onion, the garlic and continue sautéing for 4 minutes, stirring frequently.

Add wine and when the wine is evaporated, remove from heat.

Transfer meat to a deep baking tray and pour 2 cups of water, the onion and the liquids from the pan.

Cover with baking sheet and cover completely with foil. Bake for 40 minutes.

Take the baking tray off the oven, carefully remove foil and add the butter, the rice, the dill and 2 cups water.

Place in the oven again without any cover and bake for 15 minutes, until rice is cooked and meat is golden.




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