Bulgarian Baked Lamb with Rice

Name: Bulgarian Baked Lamb with Rice
Prep time: PT20 minutes
Cook time: PT4 hours
Total time: PT4 hours 20 minutes
Yield: 4
Cuisine: Bulgaria
Ingredients: 700 g Leg of lamb (boneless, cut into pieces); 1 string Fresh mint (chopped); 1 string Fresh parsley (chopped); 1 string Spring onions (chopped); 1 string Spring garlic (chopped); 2 Hot peppers (chopped (optional, adjust to taste)); 10 g Salt; 10 g Red pepper flakes; 80 ml Olive oil; 200 ml Water; 250 g Rice; 100 g Onion (finely chopped); 200 g Carrots (finely chopped); 150 g Spinach (chopped); undefined Parsley stems (for rice); 3 large Eggs; 500 ml Greek yogurt; 80 g All-purpose flour; 200 g Celery (for puree); 100 ml Milk (for puree)

Agnets na Furina s Oryz

A traditional Bulgarian dish where tender lamb is marinated and slow-baked with aromatic herbs, then served over a bed of fluffy rice, often topped with a creamy yogurt-egg mixture.

준비 시간20 minutes

조리 시간4 hours

총 시간4 hours 20 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
For the marinade: Combine fresh mint, parsley, spring onions, spring garlic, hot peppers (if using), salt, red pepper flakes, olive oil, and water in a blender. Blend until a creamy mixture forms.
💡 전문가 팁: Adjust the amount of hot peppers to your spice preference.
2
Cut the lamb into pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight.
3
Preheat your oven to 170°C (340°F). Arrange the marinated lamb in a ceramic casserole dish and cover with a lid.
💡 전문가 팁: Using a lid helps to keep the lamb moist during the long cooking process.
4
Bake the lamb for approximately 4 hours, or until it is very tender and falling apart.
5
While the lamb is baking, prepare the rice. In a separate pan, sauté the finely chopped onion and carrots in a little oil until softened. Add the rice and parsley stems, stirring to coat. Pour in boiling water or vegetable broth (about twice the volume of the rice), season with salt and pepper, and bring to a simmer. Cover and cook until the rice is tender and the liquid is absorbed.
💡 전문가 팁: You can add spinach to the rice during the last 5 minutes of cooking.
6
Once the rice is cooked, transfer it to a baking dish. Once the lamb is ready, place it on top of the rice.
💡 전문가 팁: Alternatively, you can bake the rice separately and serve the lamb alongside it.
7
Prepare the topping: Whisk together the eggs, Greek yogurt, and flour until smooth. Pour this mixture evenly over the rice and lamb.
💡 전문가 팁: Ensure the topping is spread evenly for a consistent golden crust.
8
Bake for an additional 20-30 minutes, or until the topping is golden brown and set.
9
For the celery puree (optional garnish): Boil the chopped celery in milk until completely soft. Blend until a fine, creamy mixture. Serve the baked lamb and rice, garnished with celery puree and fresh herbs if desired.

요리 기록 추적

💡 전문가 팁

✓Marinating the lamb overnight allows the flavors to penetrate deeply.
✓Ensure the casserole dish is oven-safe and has a tight-fitting lid.
✓The yogurt-egg topping adds a rich, custardy layer that complements the lamb and rice.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add dried plums or apricots to the lamb during the last hour of baking for a touch of sweetness.
Use a different cut of lamb, such as shoulder or shank, adjusting cooking time as needed.
Serve with a side of Shopska salad for a fresh contrast.