Lamb Rump with Rice

Name: Lamb Rump with Rice
Yield: 4
Ingredients: 1 kg of lamb rump or shoulder; 1 tablespoon of salt; 1 clove of garlic; black pepper and red bell pepper to taste; 2 tablespoons of olive oil; 1 sprig of rosemary; 1 chopped onion; 1 cup of rice; 1 teaspoon of paprika (also known as vermilion)

1
1 kg of lamb rump or shoulder
2
1 tablespoon of salt
3
1 clove of garlic
4
black pepper and red bell pepper to taste
5
2 tablespoons of olive oil
6
1 sprig of rosemary
7
1 chopped onion
8
1 cup of rice
9
1 teaspoon of paprika (also known as vermilion)

Ingredients

1
1 kg of lamb rump or shoulder
2
1 tablespoon of salt
3
1 clove of garlic
4
black pepper and red bell pepper to taste
5
2 tablespoons of olive oil
6
1 sprig of rosemary
7
1 chopped onion
8
1 cup of rice
9
1 teaspoon of paprika (also known as vermilion)

Directions

1
Remove any excess fat from the lamb rump (two thick white strings, which are the marrow)
2
Wash and cut into chunks
3
Mix salt, garlic, and peppers on a plate to form a paste, then apply it to the meat
4
Season the meat thoroughly
5
Heat olive oil in a deep pan and add the lamb rump
6
Cover the pan and let it brown slightly, stirring occasionally to prevent burning
7
When the lamb is cooked, add rosemary and gradually pour in 2 1/2 cups of water
8
Let it cook for 30-40 minutes
9
After cooking the lamb, add chopped onion to sauté
10
Add rice to the lamb rump and fry slightly, stirring occasionally to prevent sticking, then add 2 cups of boiling water
11
Stir well
12
If desired, add paprika to give it a pop of color
13
Let it cook over high heat for 5 minutes, then reduce the heat to low until it's dry
14
Serve in 4 portions.