Young lamb with peasant rice
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