1 lamb leg
3 spring onions
4 tbsp oil
20 g butter
1 tsp mint
1 pinch cinnamon
1 beef stock cube
1/2 tsp sweet paprika
1 tsp salt
Ground black pepper
400 g Baldo rice
Bone the lamb leg and cut into 6–7 pieces. Season each piece with salt, black pepper and one or two pinches of paprika on each side.
Heat the oil and butter in a saucepan. Add the lamb and fry over moderate heat for 2–3 minutes. Turn and fry for another 2 minutes.
Finely chop the spring onions and add to the browned meat. Pour in 200 ml hot water and add 1/2 tsp salt. Cover and simmer gently for 30 minutes.
Meanwhile, rinse the rice in several changes of water, cover with cold water and soak for 30 minutes. Transfer the cooked lamb to a baking tray and add the drained rice.
Pour the lamb cooking liquid into a measuring jug and top up with hot water to 1100 ml. Add the beef stock cube, cinnamon and mint, mix well and pour into the tray.
Bake on a lower shelf of an oven preheated to 180 °C for about 40 minutes. Serve with spring onions and a green salad.
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