Spiced Roasted Lamb with Rice and Nuts

(5)

Intermediate

30 min

Succulent roasted lamb served over fragrant spiced rice, topped with golden nuts for a touch of crunch and aroma. A luxurious, festive dish that combines warmth, depth, and true Middle Eastern flavor.

Premium Ingredients

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4 Servings18 Items

Lamb leg or 2 shoulders

2267 g

Cinnamon

1 tsp

Mixed ground spices

½ tsp

Ground cumin

½ tsp

Ground cardamom

½ tsp

Salt

to taste

Oil

2 tbsp

Onion, cut in quarters

Garlic, halved

1 head

Basmati rice

2 ½ cups

Large onion, chopped

Minced beef

226 g

Ground nutmeg

½ tsp

Ground cloves

½ tsp

Chicken broth (prepared from Renzo chicken stock)

4 ¼ cups

Sliced almonds

⅓ cup

Pine seeds

⅓ cup

Pistachios

⅓ cup

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Recipe steps

Preheat oven to 210°C (425°F). Trim and wash the lamb to remove excess fat and pat dry with a cloth.
Rub the lamb with spices, salt, and oil. Place it in a large roasting pan and roast for 20 minutes.
Remove from oven, add 4 ¼ cups water, quartered onion, and halved garlic. Cover tightly with foil and return to the oven. Reduce heat to 150°C and roast for about 3 hours.
Meanwhile, rinse and drain the rice. In a large pan, sauté the chopped onion in oil until soft. Add the minced beef and cook while stirring constantly until browned.
Season with salt, nutmeg, mixed spices, cinnamon, and cloves. Mix well, then add the rice and combine thoroughly.
In a separate pan, fry the almonds, pine seeds, and pistachios in a little oil until golden and set aside.
Once the lamb is fully cooked, transfer to a serving dish. Arrange the cooked rice around or beneath the lamb.
Sprinkle the toasted nuts over the rice. Serve the meat broth from the roasting pan on the side.