'For the lamb rumps:', 1 kg of lamb rumps, cut into pieces and excess fat removed.
'Wine and oil': 1 cup of red wine and 1/4 cup of olive oil.
'Onions and garlic': 2 onions and 4 cloves of garlic, chopped.
'Herbs': 1 cup of chopped parsley.
'Vegetables': 3 cups of water, 5 carrots cut into slices, and 5 potatoes cut into cubes.
Salt and black pepper to taste.
'For the rice pilaf:', 1 cup of water, 1 cup of lamb broth, 2 tablespoons of olive oil, and 4 tablespoons of butter.
Salt to taste.
'For the lamb rumps:', 1 kg of lamb rumps, cut into pieces and excess fat removed.
'Wine and oil': 1 cup of red wine and 1/4 cup of olive oil.
'Onions and garlic': 2 onions and 4 cloves of garlic, chopped.
'Herbs': 1 cup of chopped parsley.
'Vegetables': 3 cups of water, 5 carrots cut into slices, and 5 potatoes cut into cubes.
Salt and black pepper to taste.
'For the rice pilaf:', 1 cup of water, 1 cup of lamb broth, 2 tablespoons of olive oil, and 4 tablespoons of butter.
Salt to taste.
'Prepare the lamb rumps: Season the lamb with salt and black pepper
Place them in a large saucepan with the red wine and olive oil.'
'Simmer the lamb: Cover and simmer over medium heat until almost all the liquid has evaporated.'
'Sauté the onions and garlic: Add the chopped onions and garlic to the saucepan and sauté for 5 minutes.'
'Add the herbs and vegetables: Add the chopped parsley, carrots, and potatoes to the saucepan
Stir well.'
'Simmer the mixture: Cover and simmer over low heat until the meat and vegetables are tender (if necessary, add more water to prevent drying out).'
'Reserve 1 cup of broth for the rice pilaf.'
'Prepare the rice pilaf: In a separate saucepan, combine the water, lamb broth, olive oil, and butter
Bring to a boil.'
'Add the rice: Add the instant rice to the saucepan and stir well.'
'Simmer the rice: Simmer over low heat until all the liquid has been absorbed and the rice is cooked.'
'Serve: Place the cooked rice in the center of a plate and arrange the lamb rumps with vegetables around it
Serve hot.
