Leg of Lamb With Giblet Rice – Licor Beirão

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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!”


  • 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


  • 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.