Recipes

Ingredients (for 6-8 portions)
2 separated lamp shoulders
2 cloves of garlic
½ cup extra virgin olive oil
400g. of Karolina rice
500g. of HRYSAFI kalathaki cheese cut into thin slices
salt and freshly ground pepper

Preheat the oven to 220°C. Wash the meat and place it in a pan with the garlic between the cracks. Drizzle with olive oil, add ½ liter of water, salt and pepper and bake for 20 minutes. Reduce the temperature to 200°C and continue baking for another 50 minutes. If necessary, during cooking, add a little hot water. Meanwhile, wash the rice under running water and boil during 8 minutes. Put the rice in the broth and cook for 10-15 minutes. Finally, poor the slices of cheese over the ​lamb and the rice and let it brown.