The way to roast the lamb on a baking tray and on laurel branches arranged in grid is typical of this region, and the provision of these important to the ultimate success of this recipe.
INGREDIENTS: (4 people)
1.5 kilograms of lamb
1 large onion
2 cloves of garlic
1 tablespoon olive oil
1dl white wine
150g lard
1 bunch of parsley
1 bay leaf
100g of carrots
500g rice
Salt and pepper q.b.
METHOD OF PREPARATION:
Saute in a clay pot, carrots, onion, minced garlic, a bunch parsley and bay leaf together with the grease until brown.
Then place this in a saute pan clay, featuring the lamb in it.
Take it to the oven until the lamb loses its raw look and drizzle it with white wine.
Add a little water to make up a good portion of sauce. Season with salt and pepper.
When the lamb is cooked, remove it from the pan.
Place the sauce in a pan, adding enough water to cook rice and boil. Put the rice, stir and keep the heat up to boil again.
At this point, put the rice in the pan, laurel branches cross the grid and arrange them on the lamb.
Bake again and let the rice cook and roast lamb.
Go to the table as out of the oven
Address:
Parque Central da Maia, Loja 19 - Piso 1
E-mail:
turismo@cm-maia.pt
Phone:
229444732
