Greek Easter Lamb with Rice and Herbs

Greek Easter Lamb with Rice and Herbs

Ingredients

For the lamb

  • 2 kg lamb
  • ¼ cup olive oil
  • Salt and pepper

For the rice

  • ¼ cup olive oil
  • 1 red onion
  • 6 green onions
  • 1/2 bunch of dill
  • ½ cup mint, finely chopped
  • 2 cups long-grain rice
  • Salt and pepper

Preparation

"Πασχαλιάτικο" Χαλκιδικής - Εκτέλεση

Preheat oven to 200°C. Brush lamb on both sides with olive oil and season with a generous amount of salt and pepper. Place the lamb, fat side down, in the roasting pan and add a glass of water. Add some more water while roasting if needed.

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Chop the red onion, the green onions, the dill, and the mint.

In a skillet add the olive oil and sauté the onions for 5 minutes, stirring continuously.

Stir in the rice and sauté it too until it becomes translucent. Season with salt and pepper.

Remove the skillet from the heat and add the herbs.

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Remove the roasting pan from the oven when the lamb has browned nicely. Flip the lamb over, add the rice mixture into the roasting pan around the lamb and 4 cups of hot water. Roast until the lamp develops a brown color crust and the rice absorbs the water completely.

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