Entree: China – Ningxia – 宁夏塞羊肉 ➤ Níngxià Sāi Yáng Ròu (Ningxia-style lamb roasted or braised after being stuffed with spiced rice and minced lamb)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 3 hrs

Additional 20 min

Total 4 hrs

Ingredients

- 1 leg of lamb, boneless and butterflied for stuffing, approx. 5 lb (2.3 kg)
- 2 cups (400 g) long-grain rice, rinsed and drained (uncooked)
- 1 lb (454 g) ground lamb
- 1 large yellow onion, finely chopped, about 1 1/2 cups (200 g)
- 4 cloves garlic, minced (about 12 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (16 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) crushed red pepper flakes, optional
- 1/2 cup (120 ml) chicken or lamb stock, plus extra for braising
- 1/4 cup (60 ml) chopped fresh cilantro or parsley (optional)
- 3 tbsp (45 g) chopped dried apricots or raisins, chopped (optional for sweetness)
- 2 tbsp (30 ml) soy sauce or light salt seasoning
- 2 tbsp (30 ml) vinegar or lemon juice
- Kitchen twine for tying
- 1 cup (240 ml) lamb or chicken broth for braising

Instructions

1. Preheat oven to 325°F (165°C).
2. Prepare the stuffing: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
3. Add ground lamb to the skillet and brown, breaking up with a spoon until cooked through, about 6–8 minutes. Stir in ground cumin, coriander, black pepper, salt, and red pepper flakes; cook 1–2 minutes to bloom the spices.
4. Combine the browned lamb and onion mixture with the rinsed rice in a large bowl. Add stock, soy sauce, vinegar or lemon juice, dried fruits if using, and chopped cilantro or parsley; mix thoroughly. The mixture should be moist but not soupy.
5. Lay the butterflied leg of lamb flat, season the interior lightly with salt and pepper, and spread the stuffing evenly over the meat leaving a 1 in (2.5 cm) border. Roll or fold the lamb to enclose the stuffing and tie securely with kitchen twine at 1–1.5 in (2.5–4 cm) intervals.
6. Heat remaining 1 tbsp (15 ml) oil in a large ovenproof sauté pan or roasting pan over medium-high heat. Sear the stuffed lamb on all sides until browned, about 2–3 minutes per side.
7. Pour 1 cup (240 ml) broth into the pan, cover tightly with a lid or foil, and transfer to the preheated oven. Roast at 325°F (165°C) for 2 1/2–3 hours, basting once or twice and adding additional hot broth if pan becomes dry, until meat is very tender and rice stuffing is cooked through.
8. Remove from oven and let rest, covered, for 15–20 minutes. Cut twine and slice the lamb to reveal the stuffed rice center. Spoon pan juices over slices and serve family-style.