Ingredients
220 g roast lamb without bone - Задушено leg of lamb
40 g rice
30 g butter
100 g spinach, chopped
100 ml veal broth
50 g tomato, only fillets
20 g onion, finely chopped
5 g parmesan
1 sprig rosemary
1 thyme twig
salt
freshly ground black pepper
Method
In a pan melt the butter and fry the onion for 2 minutes. Add spinach and rice and after 2 minutes pour the broth. Allow the fire, until the rice is ready. Seasoned with salt, pepper and parmesan. The meat is placed in a large bowl. Garnish with risotto and fillet of tomato, decorate with the spices and pour the sauce of roasted lamb.
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Difficulty
Average
Tested
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Comments
This recipe offers the possibility to use the remaining lamb of St. George, but your remark is relevant and I immediately correct for this added Stewed leg of lamb. I hope you like it, girl.