Roasted lamb with Oven Jasmine Rice

ingredients

Arroz ORIENTE Longo Extra
  • 2 kg of lamb
  • 2 lemons
  • salt to taste
  • 5 bay leaves
  • 2 onions

Marinade:

  • 1 beer (33cl)
  • 10 garlic cloves (1 whole head)
  • 1 tablespoon sweet pepper powder
  • 1 chilli (with seeds)
  • salt to taste

Rice:

  • 1 teaspoon olive oil
  • 3 cloves of garlic
  • 1 cup of Jasmine Rice
  • 2 cups of hot water
  • salt to taste
  • Rosemary

Preparation

  1. Place the lamb in a container with the sliced ​​lemon, bay leaves and salt. cover with hot water and let stand for about 2 hours. Discard the water and lemons.
  2. Meanwhile, mix all the ingredients for the marinade and blend with a hand blender. Involve the lamb in this marinade and leave it in the fridge overnight.
  3. Preheat the oven to 190ºC. On a platter place the lamb with the marinade and 2 onions cut into half moons. Take it to the oven for about 1 hour and a half. Occasionally withdraw to Turn the meat over and drizzle with the sauce.
  4. In a pan, place a drizzle of olive oil and chopped garlic. Add the Jasmine rice and leave fry for 1 minute. Then add hot water, cover and cook over low heat for
    about 10 minutes. After this time transfer to a platter and bake for more 10 minutes.
  5. Serve the rice with the lamb and sprigs of rosemary.
  • Servings: 5 doses
  • Average preparation time: 2 hours
  • Average cost per serving: 5,4€