Foodbook #609 lamb with rice at oven


Good morning my friends and happy weekend, let’s create for today a classic Saturday food with love and happiness, let’s do it together


2 kilos of lamb
1 medium onion
carnation pins
a little cinnamon (if we want)
Salt Pepper
hot pepper (if desired)
A little lemon juice and 3-4 pieces of its peel
1 clove garlic
carolina or glazed rice
4 tbsp. oil



Wash the meat carefully. Put the meat in a large pot and enough water to cover it. Bring to a boil with the lid half-covered. We skim, that is, with a spoon we remove the foams that will be formed.
In the meantime, we have cleaned the onion and nailed a few cloves on it. When we skim the meat, we add the onion, salt, pepper (cinnamon), a little lemon juice and the lemon peels. If the pot is a pot, seal it now. Let the meat cook for a long time. If the pot is not a pot we will need to add a little hot water again during cooking.
Preheat the oven to 200 degrees.
When the meat can be nailed with a fork and is almost ready, stop cooking.
Carefully remove the meat to another pot or pyrex with a slotted spoon.
We take a deep pan and put a strainer. We have to strain the broth from the bones and at the same time measure how many cups it is. For every 3 cups of broth we will throw 1 cup of rice. (I put 9 cups of broth and 3 rice) If it is not enough broth put hot water, a little salt and then the rice and mix. Add the chopped garlic. Add the meat to the pan, let it sit on the rice. Pour the oil. Put in the oven. Until the rice is done, turn the meat to get color everywhere, stir the rice.
The rice must be boiled, melted, not threaded but not muddy.

It’s not so difficult so I want you to give this a try and send me your feedback

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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