Lamb and vegetable pan

35 minutes

1.

Carrots, leek and celery clean, wash and drain. Set aside some celery greens for garnish. Cut the leek and celery into slices. Halve the carrots lengthways and cut into pieces. Cut the dried tomatoes into strips. Peel the onion and garlic. Finely dice the onion. Press garlic through a garlic press. Put rice in 1/2 liter of boiling salted water, bring to the boil and cover and let soak over low heat for about 20 minutes until it has absorbed all of the water. Heat the oil in a pan and fry the lamb salmon for 7-8 minutes, turning. Season with salt, pepper and thyme, wrap in aluminum foil and let rest. Sauté the onion and garlic in the hot frying fat, add the vegetables, sauté briefly and stir in the tomato paste. Season with salt and pepper. Pour in the stock and cook covered for about 10 minutes. Add the tomatoes and let simmer for about 2 minutes. Season to taste with salt and pepper. Cut the lamb salmon into slices and serve on plates with rice and vegetables. Serve garnished with celery greens