Roasted Leg of Lamb Stuffed with Uzbek Plov

Why not give a Central Asian twist to your Easter lamb roast this weekend? I took my Uzbek plov recipe, made some small changes,  and stuffed it into a leg of lamb. The resulting rice is soaked in meat juices, absolutely phenomenal! The proportions are somewhat approximate, as the weight of the lamb roast and the […]


Uzbek Lamb and Green Pea Plov

A relative of pilaf, plov is a dish from Central Asia in which rice is cooked in a broth. The traditional version from Uzbekistan distinguishes itself in several regards: The base ingredients are fatty lamb cuts, rendered lamb fat, carrots, onions, garlic, hot pepper and spices. Depending on the region and season, each recipe adds other […]

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