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Roasted leg of lamb with rice

roasted leg of lamb with rice
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Roasted leg of Lamb with rice is one of many delicious choices for christmas feast and other holidays and occasions in Palestine.


Ingredients

Roasted lamb:
The Rice:
For garnish:

Nutritional

Calories (kcal)
404.4
Saturated Fat (g)
2.9
Trans Fat (g)
0.3
Total Fat (g)
10.1
Cholesterol (mg)
63.5
Sodium (mg)
102.9
Dietary Fiber (g)
1.2
Sugars (g)
0.6
Protein (g)
28.4
Vitamin A (RAE)
1.8
Vitamin C (mg)
0.7
Calcium (mg)
42.3
Iron (mg)
2.1
Vitamin D (μg)
0.1
Vitamin E (mg)
1.9
Thiamin (mg)
0.1
Riboflavin (B2) (mg)
0.3
Niacin (NE)
11.3
Vitamin B6 (mg)
0.2
Vitamin B12 (mg)
1.9
Folate (DFE)
46.5
Potassium (mg)
309.1
Total Carbohydrate (g)
48.5

Step by Step method

  1. Preheat the oven on 200°C.
  2. Place the leg of lamb in oven tray, season with salt, pepper and little of vegetable oil.
  3. Add pieces of onion, carrot, celery and cinnamon sticks and bay leaves.
  4. Roast in oven for 30 minutes or until golden brown .
  5. Add water, cover with foil, and cook for another 2 1/2 hours or until tender.
  6. Meanwhile, heat oil in a large saucepan,
  7. Add the onion and stir occasional for 4 minutes or until light golden.
  8. Add minced lamb and cook until its brown
  9. Add cardamom, spices and Bouillon cubes; stir for few seconds.
  10. Add rice, stir for 2 minutes, and add the additional water.
  11. Stir occasionally until it boils, cover and simmer over a low heat for 20-25 minutes until rice is cooked.
  12. Spoon the rice in serving platter.
  13. Remove the lamb meat from bones and arrange them over the rice
  14. Garnish with fried nuts and serve plain yogurt aside.

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