Servings: 5 doses
ingredients

- 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
- 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.
- 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.
- 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.
- 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. - Serve the rice with the lamb and sprigs of rosemary.