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Young lamb with peasant rice

Cooking recipes / Second-course recipes / Meat dishes / Mutton

Roughly chop the lamb, pour water, salt, add spices and cook until softened, removing the foam from time to time. Go through the rice, rinse, put in a pan, put the meat on top, pour over the broth, sprinkle with crushed parsley greens, mint, pepper and bake in the oven until the rice is cooked.

lamb - 1 kg, rice - 1.5 cups, broth - 3 cups, ground black pepper to taste, bay leaf to taste, mint to taste, parsley greens to taste, salt to taste