The 'Lemon Riceakka’ might be just what you are looking for if you love lamb, rice & lemon


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Looking for a new recipe? The 'Lemon Riceakka’ might be just what you are looking for if you love lamb, rice & lemon ...

Yesterday, I made lamb & rice stuffed peppers and with the extra leftover rice mix, I created a layered pie which owes some debt to the Greek moussaka for it’s inspiration. The lemon in the béchamel & breadcrumb crust works really well with the mint & dill in the lamb element.

Lamb & rice stuffing

400g minced lamb
1 large onion (finely chopped)
2 minced garlic cloves
400g cooked rice
2 eggs
2 tbs mint sauce
4 tbs chopped fresh Dill

For the layers

1 can of chopped tomato
500ml white sauce / béchamel (with a little added lemon juice)
Finely ground breadcrumbs, spring onion & lemon zest

METHOD

1. Fry lamb mince, onion & garlic till cooked
2. Add rice, mint sauce & dill - allow to cool slightly
3. Add two raw eggs to rice & mix
4. Layer rice & lamb mixture in oven dish
5. Pour chopped tomato over lamb mixture
6. Pour béchamel / white sauce over tomato
7. Top with breadcrumb mixture & bake in oven for 45 minutes at 180

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