Name: Slow-cooked spiced lamb with rice pilaf
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 1
Cuisine: holiday
Ingredients: 2.5kg leg of lamb; 187.50 ml plain Greek-style yoghurt, plus extra to serve; 10.00 gm ground cumin; 20.00 ml dried oregano; 5.00 gm paprika; 5.00 gm ground cinnamon; 2 garlic cloves, finely chopped; 1 tsp cracked black pepper; 18.20 gm extra virgin olive oil; 40.00 ml pine nuts, toasted; 1 pomegranate, halved, seeds removed; 125.00 ml chopped fresh coriander leaves, plus extra leaves to serve; 82.50 ml chopped fresh mint leaves, plus extra leaves to serve; 200g tub baba ghanoush, to serve; Lemon wedges, to serve; Lebanese bread rounds, to serve; 50g butter; 1 small brown onion, thinly sliced; 1 garlic clove; 82.50 ml dried risoni; 400.00 gm white long-grain rice; 1 litre chicken style liquid stock

Slow-cooked spiced lamb with rice pilaf

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Prep Time:
10 minutes

Cook Time:
360 minutes

Total Time:
370 minutes

Effortlessly tender slow-cooked lamb infused with aromatic spices and herbs, a foolproof crowd-pleaser for gatherings.

Ingredients:

2.5kg leg of lamb
187.50 ml plain Greek-style yoghurt, plus extra to serve
10.00 gm ground cumin
20.00 ml dried oregano
5.00 gm paprika
5.00 gm ground cinnamon
2 garlic cloves, finely chopped
1 tsp cracked black pepper
18.20 gm extra virgin olive oil
40.00 ml pine nuts, toasted
1 pomegranate, halved, seeds removed
125.00 ml chopped fresh coriander leaves, plus extra leaves to serve
82.50 ml chopped fresh mint leaves, plus extra leaves to serve
200g tub baba ghanoush, to serve
Lemon wedges, to serve
Lebanese bread rounds, to serve
50g butter
1 small brown onion, thinly sliced
1 garlic clove
82.50 ml dried risoni
400.00 gm white long-grain rice
1 litre chicken style liquid stock

Instructions:

Preheat the oven to 130C / 110C fan. Place the lamb in a large roasting pan. Mix yoghurt, cumin, oregano, paprika, cinnamon, garlic, and pepper in a bowl. Season with salt. Coat the lamb with the yoghurt mixture. Drizzle with oil. Bake uncovered for 6 hours until the lamb is well-browned and tender.
Prepare rice pilaf 30 minutes before serving. In a large saucepan, melt butter over medium-high heat. Cook onion until softened, about 5 minutes. Stir in garlic and risoni, cook for 2 minutes. Add rice and stir for 30 seconds. Pour in stock, stir well, cover, and bring to a boil. Reduce heat and simmer covered for 10-12 minutes until liquid is absorbed. Remove from heat, let it stand covered for 5 minutes, then fluff with a fork before serving.
Grate the lamb and then generously top it with pine nuts, pomegranate seeds, fresh coriander, and mint. Pair it with fluffy rice pilaf, extra coriander, more mint, baba ghanoush, extra yogurt, lemon wedges, and bread for a delightful meal.

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