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Lamb with rice

Lamb with rice

Eastern Romelia

Ingredients for 4-6 people

1.5 kg lamb into servings

1 bunch green onions

3 cups rice

1 cup olive oil

some mint


black pepper


the juice of one lemon


Rinse the lamb under cold water and finely chop the onions.

Place the meat in a pot with water, just enough to cover it, and let it boil. Remove the skim and add a few of the green onions. Boil until the meat is tender, then strain, but keep the liquid. Pour half of the olive oil in a pan and sauté briefly the rest of the chopped green onions with the rice. Place the rice and the pieces of meat in a cooking pan.Whisk the lemon juice with the rest of the olive oil, salt, black pepper and the liquid that we kept from boiling the lamb and pour the mix in the cooking pan.

Bake in preheated oven at 180 degrees for an hour.


Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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