Ouzi (Slow-Roasted Lamb with Spiced Rice)

Lamb

• 1 medium Lamb leg bone-in
• 250 g Yogurt
• 6 cloves Garlic
• 1 ½ tsp Ground cardamom
• 1 tsp Ground cinnamon
• 2 tsp Fine sea salt
• 1 tsp Black pepper

Spiced rice and topping

• 300 g Basmati rice
• 1 large Yellow onion
• 3 tbsp Clarified butter
• 650 ml Lamb stock
• 80 g Blanched almonds
• 20 g Fresh parsley

1. Heat the oven to 160°C (320°F). In a bowl, mix the yogurt with the garlic, ground cardamom, ground cinnamon, fine sea salt and black pepper.
2. Pat the lamb dry, then rub the yoghurt mixture all over, working it into any seams. Put the lamb in a roasting pan and roast for 2 hours 30 minutes to 2 hours 45 minutes, until very tender and a skewer slides in easily.
3. About 30 minutes before the lamb is ready, rinse the basmati rice in cold water until the water runs mostly clear. Peel and finely chop the yellow onion.
4. Melt 2 tbsp of the clarified butter in a saucepan over medium heat, then cook the onion for 8 to 10 minutes until soft and lightly golden. Stir in the rice and cook for 1 minute, then add the lamb stock and bring to a gentle simmer.
5. Cover, turn the heat to low and cook for 12 minutes. Remove from the heat and leave, still covered, for 10 minutes, then fluff with a fork.
6. Toast the blanched almonds in the remaining 1 tbsp clarified butter in a small frying pan over medium heat for 3 to 5 minutes, stirring, until golden. Finely chop the fresh parsley.
7. Rest the lamb for 10 to 15 minutes, then carve or pull into thick slices. Spoon the rice onto a platter, top with the lamb, then scatter over the almonds and parsley to serve.

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