Marinated baby lamb with Lebanese nut rice

Marinated baby lamb with Lebanese nut rice

By
From
Arabesque
Serves
6
Photographer
William Meppem

This is a traditional favourite at Easter time, when a whole baby lamb is stuffed with a rice-and-nut mixture and barbecued or spit-roasted for a real family feast. If you can procure a baby lamb, and your oven or barbecue can accommodate it, go for it. Otherwise try this adaptation, which is equally delicious if not quite as spectacular.

Marinade

Ingredients

Quantity Ingredient
4 garlic cloves, crushed with 1 teaspoon salt
2 lemons, juiced
1 teaspoon pepper
1 teaspoon ground allspice
2 teaspoons fresh thyme, finely chopped
250ml olive oil

Lamb

Quantity Ingredient
1 small lamb shoulder with shank, cut at ball joint
2 6-point lamb racks from the neck end, (bones trimmed and scraped back to the meat)
salt and freshly ground black pepper

Rice

Quantity Ingredient
50ml olive oil
1 large onion, finely diced
150g lamb mince
650g short-grain rice
1 litre chicken stock
1 cinnamon stick
salt
1 teaspoon pepper

To serve

Quantity Ingredient
80g pine nuts
80g pistachio nuts, shelled
80g whole almonds, blanched
100ml olive oil
2 garlic cloves, crushed with 1/2 teaspoon salt
1 lemon, juiced
1 1/2 cups fresh coriander, roots removed

Method

  1. For the marinade, blend the garlic paste, lemon juice, pepper, allspice and thyme with the olive oil. Marinate lamb pieces overnight.
  2. Pre-heat the oven to 220°C. Remove the lamb from its marinade and brown it all over in a heavy-based baking tray (there will be enough oil in the marinade). Sprinkle it with salt and black pepper and place it in the oven. Roast the shoulder for 50 minutes to 1 hour, and the racks for 30 minutes, then remove them from the oven and allow them to rest in a warm place, covered with foil.
  3. Prepare the rice while the lamb is roasting. Heat the olive oil in a large heavy-based pot and sauté the onion and minced lamb until the onion is soft and the meat has browned. After about 4 minutes, add the rice and boiling chicken stock. Turn the heat down to a simmer, and add the cinnamon stick, salt and pepper. Cover and cook for 16 minutes.
  4. Fry the nuts separately in 100 ml olive oil until they are golden-brown.
  5. To serve, turn the rice out onto a large serving platter and sprinkle it with the nuts. Cut the lamb racks into three, and carve shoulder meat for each person, arranging the pieces around the rice. Pour the juices from roasting into a small pan, bring quickly to the boil and add the garlic paste and lemon juice. Pour over the lamb and garnish the whole platter with fresh coriander. Accompany with thick Greek-style yoghurt and a fresh green salad.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again