👨‍🍳 Instructions

1. 1

   For the marinade: Combine all the marinade ingredients (mint, parsley, spring onions, spring garlic, hot peppers, salt, red peppers, olive oil, water) and blend into a creamy mixture.

   💡 Tip: Ensure all herbs and garlic are finely chopped or blended for a smooth marinade.
2. 2

   Cut the lamb into pieces and coat thoroughly with the marinade. Arrange the marinated lamb in a ceramic casserole dish and cover with a lid.

   💡 Tip: Using a ceramic casserole dish helps to retain moisture and cook the lamb evenly.
3. 3

   Bake the lamb at 170°C (340°F) for about 4 hours, or until tender.

   💡 Tip: Check the lamb periodically and add a little more water or broth if it seems dry.
4. 4

   While the lamb is baking, prepare the rice: Fry the rice in a separate pan. Stew it with finely chopped carrots, parsley stems, and onions until softened.

   💡 Tip: Frying the rice before adding liquid helps to keep the grains separate.
5. 5

   Pour in boiling water or vegetable broth to cook the rice. Add the spinach and season with salt and pepper. Stir well.

   💡 Tip: Use a good quality broth for added flavor.
6. 6

   Transfer the cooked rice mixture into a baking dish and bake in the oven.

   💡 Tip: Ensure the baking dish is oven-safe.
7. 7

   Once the rice is ready, prepare the topping: Mix the eggs, Greek yogurt, and flour until smooth. Pour this mixture over the baked rice and bake again until golden brown.

   💡 Tip: Whisk the topping ingredients thoroughly to avoid lumps.
8. 8

   For the celery puree: Chop the celery and boil it in milk until completely soft. Blend until a fine creamy mixture.

   💡 Tip: Use whole milk for a richer puree.
9. 9

   Serve the baked lamb alongside the rice, garnished with fresh herbs and a drizzle of celery puree.