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Australian leg of lamb with rice (tarek style)
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Australian leg of lamb with rice (tarek style)

Serves

4

Prep Time

30

Cook Time

360

Ingredients

1 Australian Leg of Lamb

5 White Onions

2 tbsp Brown Sugar

1 Head of Garlic

2 Bay Leaves

10 Black Peppercorns

4 cups Lamb Stock

2 Carrots

4 Potatoes, peeled & cut in cubes (soaked in water)

3 Sweet Potatoes, peeled & cut in cubes (soaked in water)

2 cups Basmati Rice (soaked in water)

2 tbsp Turmeric

2 tbsp Butter (salted)

Olive Oil

Salt, to taste

Method

  • Pre-heat oven to 180C.
  • In a large hot pot, add oil, the leg of lamb and fry until golden brown.
  • Next, add to the pot the onions, sweet potatoes, carrots, potatoes, garlic, peppercorns, bay leaves, stock and brown sugar.
  • Cover and place in a preheated oven for about 6 hours, until lamb is tender.
  • To make the rice, in a smaller pot, add butter followed by onions and rice. Add boiling water and salt and stir gently; then cover tightly and allow to cook for 15-20 minutes.
  • Remove the lamb from the oven, cover and rest for 30 minutes before serving.
  • Place lamb in a serving dish with the rice and vegetables and drizzle with the lamb juice.
  • Serve and enjoy!
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