Baby lamb in a pot with wild rice, caramelized limes and goat cheese sauce

arnaki galaktos me agriorizo

by Nick Makrymichalos

    Chef Nick Makrymichalos is an instructor in the Cookery Club

    For 4 persons:


    for the lamb
    1 shoulder of lamb ~ 2.5 kg
    100 gr carrots, cut into cubes
    100 gr sliced onions
    100 gr celery diced
     2 pcs sliced limes
     salt and freshly ground pepper
     80 ml olive oil
     fresh thyme

    for the rice

    160 gr wild rice
    160 gr parboiled rice
    salt and freshly ground pepper
    40 ml olive oil

    for the sauce

    160g goat cheese
    salt and freshly ground pepper


    For the lamb: wash and pat dry the meat on paper towels. In a deep pot boil the meat with carrots, onions and celery for 35 minutes. Remove the meat and strain into fine strainer the stock. Place the lamb in a pot, season with salt and pepper and thyme and add the lime slices with the olive oil. Close the lid and cook in a preheated oven at 180C for 1 hour and 20 minutes. Open the lid, remove the meat and strain the cooking juice in a fine strainer to make the sauce.

    For the rice: Boil rice with 1 ½ lt of lamb stock. Salt and pepper, add the olive oil and stir.

    For the sauce: In a bowl, mash with a fork the goat cheese. Boil the cooking juice, salt and pepper and add the goat cheese, stirring quickly. Serve on a platter by placing the rice and top with the lamb and sauce.

    Wine Suggestion:

    Even if the immediate link for the lamb is a red wine, this recipe could be nicely paired with a rich oaked white wine. The goat cheese sauce may lead us to a powerful oak fermented and matured Sauvignon Blanc. If you want to enjoy it however next to a Greek variety how about an oak matured Monemvassia from the island of Paros? Bon appetit!