This is a traditional special occasion main dish in Lebanon, where a whole lamb is often prepared to serve large crowds. It is a beautiful presentation that will impress your guests.
Lamb Marinate
whole leg (cut into 2 inch slices)
salt and pepper
175ml plan yogurt
100g cinnamon
20 cloves garlic, (finely diced and crushed with sea salt)
4 bay leaves
Prep: Marinate for overnight
Water
6 liter salt water
bouquet garni
• 4 inch Cinnamon
• Nutmeg (crush)
Prep: Boiled for one hour
Lamb Juice
250g ghee, melted
marinated lamb
add water regularly
1½ tin evaporated milk
Prep: Add water to cover and bring to a boil. Skim off foam. Reduce heat and simmer, covered, until tender about 45 minutes. Drain water from lamb and reserve for preparing Rice Stuffing. Keep the meat warm while preparing rice.
Rice Stuffing
3 kg basmati rice
250g ghee
2 onions (slice)
lamb juice
Garnish
1 cup pine nut
1 cup pistachios
1 cup white raisins
Sugar
Prep: Lightly toast
Preparation
To marinate the lamb
Brush the lamb with ghee, rub it with salt and black pepper inside and out, dust liberally with cinnamon and the diced, salted garlic. Allow to marinate, overnight if possible.
For the rice stuffing
Melt the ghee and add the onions and cook it until golden in color. Add the rice which has been soaked for half an hour in salted water before being partially cooked.
Baking
Layer the rice with evaporated milk, bay leaves, almonds, pistachios, raisins. Add the marinated lamb on top of the rice. Cover the pot and bake for 2 hours at 225 degree. Then open the cover and baked another 45mins.
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