Leg of lamb with flavoursome rice

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (14)

PASTE
5.00 ml paprika
3.00 garlic — cloves, crushed
1.00 bay leaves
1.00 fresh parsley — small bunch, chopped
10.00 ml sea salt
freshly ground black pepper
15.00 ml fresh chillies — 573
1.00 onion — finely chopped
2.00 kg lamb — leg
500.00 ml rice
3.00 ml turmeric
1.00 Litres stock
60.00 ml port
100.00 ml wine — white
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Method:

Preheat the oven to 160 ºC (325 ºF).
Blend all the ingredients for the paste and rub into the leg of lamb. Leave overnight or for at least 4 to 6 hours.
Place the rice and turmeric in an ovenpan and pour over the stock, mixing well.
Position the rack of the ovenpan over the rice and place the leg of lamb on it.
Roast the meat for 1 to 1 1/2 hours until done.
Turn the meat every now and then, basting regularly with a mixture of the port and white wine and remaining paste mixture.
Add more stock to the rice if it becomes too dry.
Serve with sautéed spinach (see recipe), a green salad and Portuguese bread, which goes with anything.



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