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Lamb with rice-farm households


Young lamb — 150 g
Rice — 60 g
Broth — 100 g
Ground black pepper — 0.2 g
Parsley — 5 g
Mint — 1 g


1. Cut the lamb into large pieces, pour water, salt, add Bay leaf, ground black pepper and cook until the meat is tender, removing from the surface of the broth foam.
2. Moved and washed rice poured into the pan, placed it on the cooked meat, pour broth, sprinkle with finely chopped parsley, mint, black pepper and baked in the oven until the rice is tender.lamb-with-rice-farm-households