Stuffed Lamb

Savor the rich flavors of Middle Eastern cuisine with this stuffed lamb, featuring aromatic spices and a hearty filling of rice and nuts. Ideal for festive gatherings or a memorable family feast.

• 1 whole lamb (around 2-3 kg)
• 1 cup rice
• 1 cup chopped onions
• 1 cup chopped nuts
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 cups chicken broth

Method

1. 1

   Preheat your oven to 160°C (320°F).

2. 2

   In a pan, sauté the chopped onions in a little oil until translucent. Add the rice and mix well for a few minutes.

3. 3

   Add the chopped nuts, ground cinnamon, cumin, salt, and black pepper to the rice mixture, then pour in the chicken broth and bring to a boil.

4. 4

   Once boiling, reduce heat, cover, and let simmer until the rice is fully cooked, about 15-20 minutes.

5. 5

   While the rice is cooking, prepare the lamb. Carefully make a pocket in the leg of the lamb, ensuring not to cut through completely.

6. 6

   Once the rice is cooked, stuff the lamb with the rice mixture, then sew up the opening with kitchen twine or use skewers to close it.

7. 7

   Place the stuffed lamb in a roasting pan. Cover with aluminum foil and roast in the preheated oven for about 2 hours, or until the meat is tender.

8. 8

   Remove the foil in the last 30 minutes to brown the lamb. Let it rest for 15 minutes before carving and serving.