Lamb Roll with Katak and Rice with Spinach and Mushrooms
Ingredients
| 2.4 kg | Lamb front or hind quarter |
| 5-10 g | Dried spearmint |
| 200 g | Strained yogurt |
| 100 g | Sheep cheese |
| 1 глава | Onion |
| 2-3 cloves | Garlic cloves |
| 1 l | Vegetable or mushroom stock |
| 200 g | Spinach |
| 300 g | Button mushrooms |
| 400 g | White rice |
| 50 g | Butter |
| 70 ml | Oil |
| — | Salt and black pepper |
Instructions
Preparation time: 270 min.
Using a sharp knife, debone the meat. The easiest way to do this is to start from the aitchbone if you have a leg, or from the shoulder joint if you have a shoulder. The knife should follow the bone on all sides. Once the bones are removed, spread out the lamb and thin it with a meat mallet through stretch film. Season it with salt, black pepper and 40 ml of the oil.
Mix the strained yogurt and the crumbled sheep cheese. Sprinkle with spearmint and spread the katak evenly over the meat. Roll the lamb into a roll and tie it with butcher's twine.
Place the meat in a baking tray, add a little water and cover with aluminium foil. Bake for three and a half hours at 160 C, then remove the foil and finish baking for another 30 min at 200 C.
For the garnish, finely chop the onion and garlic and sweat them in 30 ml of heated oil. Add the sliced mushrooms and the cleaned, chopped spinach. Once the vegetables soften, add the rice and gradually pour in the vegetable stock, stirring constantly. Finally add the butter and season with salt and black pepper.
Serve the finished rice as a garnish to the roasted lamb roll.