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Leg of lamb on the bed of rice (lebanese style)
For Lamb:
Leg of lamb (2,5 kg)
~ 1 garlic clove
~ Salt to taste
~ 2 tbsp white wine vinegar
~ 1 tbsp oregano
~ 1/2 tsp allspice
~ 1/2 tsp cinnamon
~ 1/2 tsp black pepper
Method:
Trim any excess fat from the leg of lamb. In a bowl, pound the garlic with 1 teaspoon salt and brush the lamb with this paste.
In a separate bowl, combine the oil, vinegar, oregano, 1/4 teaspoon allspice, cinnamon, and black pepper, and brush the lamb with this mixture. Refrigerate for 2 hours or overnight.
Preheat the oven to 240° . Heat the butter in a large baking dish. Cook in the oven for about 2 -4 hours until tender and brown. Baste occasionally with the juices in the dish.
For rice:
~ 1 tablespoon of butter
~ 14 oz (2 cups) long-grain rice
~ 1 large onion, peeled and finely chopped
~ 1 lb 2 oz ground lamb
~ 1/3 cup of juice from the oven lamb
~ 2 oz (1/3 cup) pine nuts
~ 2 oz (1/3 cup) blanched almonds
~ 2 oz (1/3 cup) pistachios
~ 2 tbsp corn oil
Method:
Thoroughly rinse the rice and soak in warm water for 30 minutes. In a frying pan, fry the chopped onion in 1 tablespoon butter until golden brown, then stir in the ground lamb and leave over moderate heat until brown. Season with salt and the allspice, cinnamon, and black pepper. Add 4 cups of water, the beef stock cubes, and rice to the pan. Cover and simmer gently until tender.
Brown the nuts in 2 tablespoons corn oil. Sprinkle over the ready rice. To serve, pour the rice in a serving platter and arrange sliced lamb pieces on top.
Bon Appetite!
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Date: 09/04/2008
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Views: (143)
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