Roasted rack of lamb with special rice (Southern Eastern Region) [1]

Roasted rack of lamb with special rice (Southern Eastern Region)

200 g Rack Of Lamb

70 g Rice

10 g Pistachio

40 g Lamb Liver

2 g Cinnamon

2 g Allspice

1/2 Onion

40 g Butter

1 Bay leaf

5 g Currant

1 g Thyme

2 g Black Peppercorn

2 g Granulated Sugar

2 g Salt

1

Season the rack of lamb with salt & black pepper and thyme then roast it on a wood-fired oven covered with aluminum foil about 4 hours until meat is become tender
2

Keep the rice in warm water for 1 hour, rinse and stir the rice very well, keep it under water until the water becomes clear
3

Heat up the butter in a splayed pan, sautée the nuts to give color, and then add thinly chopped onion and lamb liver until it is evenly well browned. Add rice
4

When rice is fried, add pistachio, cinnamon, granulated sugar, bay leaf, allspice, black peppercorn and salt
5

Fry it 5 minutes more and add meat broth until it passes over 2cm and let it steam in low heat
6

Serve the rice with rack of lamb.

Cooks Note