The Hampstead Butcher & Providore

Baked Bulgarian Lamb Leg with Rice 

Posted Friday 29th March 2024



  • 1 sprig fresh mint 
  • 1 sprig of parsley 
  • 1 spring onion
  • 1 garlic clove 
  • 2 hot peppers 
  • 10g salt 
  • 10g red peppers 
  • 80ml olive oil 
  • 200ml water 


  • 250g rice 
  • 100g onion 
  • 200g carrots 
  • 150g spinach 
  • parsley stems 


  • 3 eggs 
  • 500ml Greek yogurt 
  • 80g flour 

Celery puree: 

  • 200g celery 
  • 100ml milk 


Combine all the marinade ingredients and blend into a creamy mixture. 

Cut the meat into pieces and coat with the marinade. Arrange the meat in a ceramic casserole and cover with a lid. Bake at 170°C (340F) for about 4 hours. 

Fry the rice and stew it with the finely chopped carrots, parsley stems, and onions. Then pour in boiling water or vegetable broth. Add the spinach and season with salt and pepper. Put everything in a baking dish and bake in the oven. 

Once the rice is ready, prepare the topping by mixing the egg, yogurt, and flour. Pour over the rice and bake until golden. 

Chop the celery and boil it in milk until completely soft. Blend until a fine creamy mixture. 

To decorate the plate, use fresh herbs and the celery puree, as well as the sauce from the roasted meat. 



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