|Photo: Baked lamb and spiced rice (ouzi) recipe|
One small whole lamb
250g ghee, melted
Salt and pepper
10 cloves garlic, finely diced and crushed with sea salt
1 kg partially-cooked long grain or basmati rice
1 cup whole almonds
1 cup pistachios
2 tspn cinnamon
2 tspn nutmeg
To marinate the lamb
Brush the lamb with ghee, rub 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 nuts and spices. Add the rice which has been soaked for half an hour in salted water before being partially cooked.
Fill the cavity of the lamb and sew it up.
Cover with a few bay leaves and place in a hot oven (225 degrees) for about 1 hour per kilo or until the lamb is tender.
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