17 September 2012
Chef Kasim Senturk
Roasted rack of lamb with special rice (Southern Eastern Region)
Ingredients
Preparation
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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
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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
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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
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When rice is fried, add pistachio, cinnamon, granulated sugar, bay leaf, allspice, black peppercorn and salt
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Fry it 5 minutes more and add meat broth until it passes over 2cm and let it steam in low heat
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Serve the rice with rack of lamb.
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