A spring dish of lamb leg and chops braised with onion and plenty of green onions, then covered and cooked with buttery rice in one pot. Gluten-free and hearty.
Ingredients
Instructions
- 1
Rinse the rice until the water runs clear and drain. Slice the onion into half-moons and cut the green onions into 2-3 cm lengths.
- 2
Melt 40 g of the butter in a wide pot and sear the lamb chunks and chops over medium-high heat for 3-4 minutes per side until browned.
- 3
Add the onion and cook for 5 minutes until soft, then add the green onions and stir for 2 minutes.
- 4
Add 200 g of the water, cover and simmer over low heat for 50-60 minutes until the lamb is tender.
- 5
Add the rice, the remaining 400 g water, the salt and black pepper; bring to a boil, turn the heat to its lowest and cook covered for 15-18 minutes until the water is absorbed.
- 6
Melt the remaining butter and drizzle it over the top, place a paper towel under the lid and let it steam for 10 minutes; serve with the meat on top of the rice.
Nutrition
Per serving
| Calories | 676 kcal |
|---|---|
| Protein | 34 g |
| Carbs | 52 g |
| Fat | 36 g |
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