Lamb with green pilaff

Cook this delicious and impressive dish and fill the air with Easter and Spring aromas.

Ingredients

• 1 young goat offal, blanched and cut in fine pieces
• 2 kg lamb, cut in portions
• 2 small red dried onions, finely sliced
• half a bunch of fennel
• half a bunch of dill
• 4 tea cups of Carolina rice
• 3/4 tea cups of extra virgin olive oil
• salt
• freshly ground pepper
• 2 lemons

Method

Soak the rice in lots of water and leave it to expand for approximately 1 hour. Rinse the rice in colander until the water runs clear and drain well. Rinse the lamb portions under cold running water as well. Bring water to the boil and cook the lamb, skimming when necessary. Towards the end of cooking time, season with salt and pepper. Simmer for 1 hour and 30 minutes until the meat gets tender enough. In a large baking tray put the rice, offal, dried onions, spring onions, dill and fennel. Squeeze over the 2 lemons juice and drizzle with the oil. Combine everything well. Measure the meat stock. Add 21/2 tea cups of stock for every tea cup of rice. (Add some water since the stock is not enough). Put the meat on top of the rice and bake for 40 minutes at 180°C on the bottom rack. Serve with yoghurt.

portions 8

Preparation Time 90 minutes

Cooking Time 40 minute

Source: argiro.com.gr