Andy's Culinary Book: Roasted Lamb Chops St George on rice
Bulgarian cuisine is exceptionally diverse and delicious, consisting of rich variety of salads, breadstuffs, stews, and other local dishes prepared according to the traditional recipes handed down from generation to generation over the centuries.
One of the trademarks of the Bulgarian cuisine is the so called "Cheverme" – an entire lamb roasted on a spit. This dish is typical for the Rhodope region but is also served throughout the country.
Another authentic culinary delight is lamb St George which can be served with the extremely popular in Bulgaria Shopska salad.
St George Day is one of the most beloved Bulgarian holidays celebrated on May 6. The day also honors the most popular male name in the country and the celebrations in the different regions are accompanied by various rituals - but always with lamb St George to crown the holiday. The dish is so much loved that its preparation and serving has long left the frame of St George day and can be now enjoyed at any time of the year.
To prepare Roasted Lamb Chops “St George” on rice with Rhodope mountain capes mushrooms and yogurt mint sauce garnished with traditional Shopska salad you will need:
- Lamb chops (French rack - 6 pcs)
- Fresh capes mushrooms
- White onion
- Parmesan cheese
- Fresh mint
- Pink tomatoes
- Roasted red pepper
- Hot green chillies - for Shopska salad
- Spring onion
- Vegetable broth
- White Bulgarian cheese
- Fresh herbs - parsley, dill, rosemary
- Black pepper
And now comes the way of preparation:
Fry onion and garlic in olive oil, add the rice and leave it until it becomes transparent. Add the mushrooms, cut into cubes, and pour 300-400 ml of vegetbale broth. Stir and leave at low heat until ready.
Use the lamb back (cutlet part) to form 6 cutlets which are equally big and thick. Salt the chops and put black pepper. Fry them in olive oil on each side for 1 minute and add the white onion, garlic and rosemary. Put the frying pan on salamander (grill with upper heating) for several minutes before serving.
Make cold sauce using the yogurt, freshly cut mint, salt and liquid cream.
Clean the vegetables for the Shopska salad. Peel the cucumbers and cut in circles, add roasted red pepper, parsley, fresh onion. Shape everything into a circle. On top place the thin pieces of tomato and pour vegetable oil. Grate Bulgarian cheese to crown the salad.
Tear fresh spices to decorate the risotto and the mushrooms. Warm the risotto again and add a little liquid cream and grated Parmesan, mix and decorate the plate. Add the sauce made of yogurt and on it place the medium-roasted lamb chops. Decorate and serve with Shopska salad.