Baked lamb and spiced rice (ouzi) recipe Ingredients One small whole lamb 250g ghee, melted

Salt and pepper 100g cinnamon 10 cloves garlic, finely diced and crushed with sea salt Bay leaves Rice stuffing 1 kg partially-cooked long grain or basmati rice 250g ghee 1 cup whole almonds 1 cup pistachios 2 tspn cinnamon 2 tspn nutmeg White pepper Preparation To marinate the lamb Brush the lamb with ghee, rub with salt and black pepper inside and out, dust li berally with cinnamon and the diced, salted garlic. Allow to marinate, overnight if possible. For the rice stuffing Melt the ghee and add the nuts and spices. Add the rice which has been soaked fo r half an hour in salted water before being partially cooked. Fill the cavity of the lamb and sew it up. Cover with a few bay leaves and place in a hot oven (225 degrees) for about 1 ho ur per kilo or until the lamb is tender.

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