Leg of Lamb With Giblet Rice – Licor Beirão

Posted · Add Comment

There is no sexier leg than this leg of lamb which propose to you. The giblet rice is the perfect accompaniment to give even more flavour to a dish that really is for grown-ups, a dish for those who know the secrets of good food and of our country. Enjoy. You will see that in the end everyone will say “Leg, don’t fail me now!”

INGREDIENTS

  • 1.5kg leg of lamb and giblets
  • Salt, pepper and chilli
  • 1 tablespoon of paprika
  • 2 tablespoon of vinegar
  • 6 cloves of garlic
  • 0.5 dl of Licor Beirão
  • 1 sprig of rosemary
  • 2 onions
  • 0.5 dl olive oil
  • 1 tablespoon of margarine
  • 1 teaspoon of turmeric
  • 0.5 dl of white wine
  • 350 g rice
  • 7 dl chicken stock

PREPARATION

  • Place the lamb in a oven dish and season with salt, pepper, chilli, paprika, vinegar, half the crushed garlic, rosemary and Licor Beirão. Leave to marinate for two hours.
  • Put sliced onion in the base of a tray with the rest of the garlic and place the meat on top. Drizzle with olive oil and bake at 200ºC for about 15 minutes.
  • Sauté the remaining onion in margarine. Add the lamb giblets cut into pieces, brown them and stir in the saffron.
  • Splash over the wine and cook for ten minutes. Add the rice and the hot broth. Season with salt and cook for another ten minutes on a low heat with the pan covered.
  • Transfer the rice to an oven dish. Place the lamb and seasoning ingredients on top. Bake for another 20 minutes. Then serve and make 4 people very happy.