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Gergyovsko agne
Roast lamb with rice
Гергьовско агне: Bulgarian St George's Day lamb roasted over rice and spring onion
St George's Day, Gergyovden, on 6 May, is one of Bulgaria's biggest festivals: George is the patron of shepherds, and every family roasts lamb, traditionally a whole one baked over rice, green onions, mint and chopped liver. Our site writes this as a boned lamb shoulder rather than a whole animal: the shoulder is slow-roasted on a bed of rice cooked with the lamb's liver, spring onions, dill and mint, which soaks up the juices. Serve with a yogurt and cucumber salad. Chef's tip: cover the lamb for most of the roast and uncover it only at the end, so it stays juicy and the rice doesn't dry out.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the lamb
- 4 lb boned lamb shoulder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp dried savory
- 2 tbsp sunflower oil
- 1 ¼ cups water
For the rice
- 1 ⅜ oz butter
- 2 bunches spring onionssliced
- 7 oz lamb liverfinely chopped
- 10 ½ oz medium-grain rice
- 3 cups hot lamb or chicken stock
- 1 handful fresh mintchopped
- 1 handful dillchopped
- 1 tsp salt
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What you'll need
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Method
0/6 doneStep 1: Rub 4 lb boned lamb shoulder with 2 tsp salt, 1 tsp black pepper, 1 tsp sweet paprika, 1 tsp dried savory and 2 tbsp sunflower oil. Heat the oven to 350°F (300°F fan).
Step 2: Put the lamb in a roasting tin with 1 ¼ cups water, cover tightly with foil and roast for 2½ hours, until very tender.
150 minStep 3: Meanwhile, melt 1 ⅜ oz butter in a pan, fry 2 bunches spring onions for 3 minutes, add 7 oz lamb liver and fry for 3 minutes until no longer pink. Stir in 10 ½ oz medium-grain rice, 1 tsp salt and half of 0.5 handful fresh mint and 0.5 handful dill.
6 minStep 4: Lift the lamb out, spread the rice in the tin, pour in 3 cups hot lamb or chicken stock and stir into the juices. Set the lamb on top.
Step 5: Roast uncovered for 40–45 minutes, until the rice is tender and has absorbed the liquid and the lamb is golden. A common mistake is too little liquid: check after 25 minutes and add a splash of hot water if the rice looks dry.
45 minStep 6: Rest for 10 minutes, scatter with the rest of 0.5 handful fresh mint and 0.5 handful dill, and carve.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 40 g
- Fat
- 34 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gergyovsko agne take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sweet paprika?
- Smoked paprika, half the amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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