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Rack of Mutton with Rice or Pilaf

4 servings

Ingredients

• 1 kg rack of mutton (rib piece)
• water (a little)
• root vegetables (a little)
• onions (a little)
• salt (a little)
• spice grains (a little)
• cloves (a little)
• coriander (a little)
• cardamom (a little)
• mace (a little)
• ginger (a little)
• 300 g rice
• 2 tablespoon butter
• egg (a little)
• grated breadcrumbs (a little)
• Parmesan cheese (a little)
• onion slices (a little)

Instructions

1. Braise 1 kg of rack of mutton (rib piece) in a little water with root vegetables, onions, and salt until tender.
2. Before it is fully cooked, add a few spice grains, cloves, a little coriander, cardamom, mace, and ginger.
3. Let the meat cool in the broth, then slice it.
4. Use the strained bouillon to cook 300 g of rice, which has been previously toasted yellow in 2 tablespoons of butter, until soft and thick.
5. Grease a shallow dish with butter, add half of the rice, arrange the cooked mutton ribs side by side on top, and cover with the remaining rice.
6. Brush with egg, sprinkle with grated breadcrumbs and Parmesan cheese, and bake in the oven for ½ hour.
7. Serve the pilaf in the baking dish after sprinkling it with browned onion slices roasted in butter.

Modernized from a treasured 19th-century German cookbook.