Agneshko s Oriz (Bulgarian Baked Lamb with Rice)
Local name: Агнешко с ориз
In short: Bone-in lamb baked with onions, sweet paprika and tomato, then rice added to cook in the meat juices. A Bulgarian spring and Easter favorite. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 10 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Lamb with rice is cooked in Bulgarian homes for Easter and for Gergyovden, the St George's Day feast in early May. Pieces of bone-in lamb bake with onions, tomato paste, paprika and savory until nearly tender, then rice goes in and cooks in the meat juices. The result is somewhere between a roast and a pilaf. A spoon of yogurt and a green salad on the side finish the meal.
Instructions
- Heat the oven to 180°C (350°F). Pat the lamb dry and season with 1 tsp of the salt and the pepper.
- Heat the oil in a large ovenproof pan or roasting dish over high heat. Brown the lamb in two batches for 8 to 10 minutes, then set it aside.
- Cook the onions in the same pan for 6 minutes until soft. Add the garlic, tomato paste and paprika and stir for 1 minute.
- Return the lamb to the pan with the savory, bay leaf and 400 ml (1 2/3 cups) of the hot water. Cover tightly with a lid or foil and bake for 1 hour 15 minutes, until the lamb is nearly tender.
- Stir the rice into the juices around the meat. Add the remaining 350 ml (1 1/2 cups) hot water and the rest of the salt, and taste the liquid for seasoning.
- Cover and bake for 25 to 30 minutes more, until the rice has absorbed the liquid and is tender and the lamb falls from the bone.
- Uncover for the last 10 minutes to brown the top. Rest for 10 minutes, scatter with parsley and serve with yogurt.
Tips
- Choose bone-in shoulder or leg. The bones add flavor and the fat bastes the rice. Trim thick pieces of surface fat but leave a little.
- If the rice is still hard and the pan looks dry, add 100 ml (scant 1/2 cup) hot water, cover and bake 10 minutes longer.
Questions and answers
Can I make lamb with rice on the stove?
Yes. Use a heavy pot with a tight lid and cook on very low heat with the same timings. Check the liquid and stir carefully so the rice does not stick.
Can I use boneless lamb?
Yes. Cut it into 4 cm (1 1/2 in) pieces and shorten the first baking stage to about 50 minutes. Bone-in lamb has more flavor.
What do you serve with lamb and rice?
Plain yogurt and a green salad or fresh spring onions are the usual sides.
How long does it take to make Agneshko s Oriz (Bulgarian Baked Lamb with Rice)?
About 2 h 35 min in total: 25 min of preparation and 2 h 10 min of cooking.
How many calories are in Agneshko s Oriz (Bulgarian Baked Lamb with Rice)?
About 440 kcal per serving, with 21 g of protein, 32 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 32 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
