Baked Bulgarian Lamb Leg with Rice

So here we offer you all the instructions you need to indulge in the amazing flavors of Eastern Europe with this emblematic dish! Recipe provided by Andre Tokev, one of the best Bulgarian chefs.

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

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.

Notes

Related: 30 Delicious Leg of Lamb Recipes Related: Mediterranean Braised Lamb Shoulder

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