Lamb and rice baked in the oven

A traditional Greek recipe with lamb.Great for family gatherings.

Ingredients

• 2 1⁄2 kilos of lamb from leg in pieces-portions
• 4 cloves of garlic, in thin slices
• 400 gr. kefalogriera cheese or kefalotyri, in large cubes
• 2 cups. yellow rice for pilaf, (or Carolina)
• 2 tbsp. (or more, if desired) butter, in pieces
• juice of 2 lemons
• salt, freshly ground pepper

Directions

1. For the lamb with lemon pilaf, we start by preheating the oven to 240°C.
2. In a deep baking pan, mix the meat with the garlic and plenty of salt and pepper.
3. We gather it as much as possible in the center of the pan and sprinkle the cheese on top.
4. We cover everything with a saucepan (with metal handles) or a casserole dish large enough to cover all the meat.
5. We pour 1,500 ml of water into the pan and bake for 30 minutes.
6. We lower the temperature to 200°C and continue baking for 1 hour and 30 minutes. It is a good idea to check the pan once or twice to see if the liquids have reduced and, if necessary, add a little hot water.
7. Once the 1 1⁄2 hour baking time has passed, pour another 1 liter of hot water into the pan, scatter the rice around the covered meat and sprinkle the butter here and there.
8. Bake for another 20 minutes, until the rice is done.
9. Remove the lid from the meat and bake the food uncovered for another 20 minutes, to get some color.
10. Remove from the oven, pour the food with the lemon juice and add plenty of freshly ground pepper.