Entree: Bahrain – Central Culinary Region – لحم أوزي ➤ Lahm Ouzi (Festive roasted spiced lamb served over fragrant rice studded with nuts and dried fruit)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 45 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder or leg, trimmed and tied
- 3 tbsp (45 ml) olive oil
- 1 1/2 tsp (7.5 ml) kosher salt
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) ground cardamom or 6 crushed green cardamom pods
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 cups (400 g) basmati rice, rinsed and soaked 20–30 minutes
- 3 1/2 cups (840 ml) chicken or lamb stock
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 1/2 cup (75 g) slivered almonds
- 1/4 cup (35 g) pine nuts or chopped pistachios
- 1/2 cup (75 g) golden raisins
- 2 tbsp (30 ml) clarified butter or unsalted butter
- 1 tbsp (15 ml) ghee or additional butter (optional)
- 1 bay leaf
- 1 cinnamon stick
- 6 whole cloves (or 1/4 tsp (1.25 ml) ground cloves)
- 2 tbsp (30 ml) finely chopped fresh parsley for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a small bowl, mix salt, pepper, cumin, coriander, cinnamon, and crushed cardamom. Rub the spice mixture and 1 tbsp (15 ml) olive oil all over the lamb. Place lamb in a roasting pan with quartered onion and smashed garlic.
2. Roast the lamb uncovered for about 1 1/2 to 2 hours, or until the meat is very tender and an internal temperature of about 195°F (90°C) for shreddable meat. Baste occasionally with pan juices. Remove lamb from oven, tent with foil, and let rest 15 minutes, then shred or thinly slice the meat, reserving juices.
3. Meanwhile, toast the slivered almonds and pine nuts in a dry skillet over medium heat until golden, about 3–4 minutes; set aside. In the same skillet, melt 2 tbsp (30 ml) butter, add raisins and warm briefly until plump, about 1–2 minutes; set aside.
4. In a large pot, heat 2 tbsp (30 ml) olive oil over medium heat. Add bay leaf, cinnamon stick, and cloves; sauté 1 minute. Add drained rice and gently sauté for 2 minutes to coat grains.
5. Add stock, saffron with soaking water, and a pinch of salt (account for lamb juices). Bring to a boil, reduce heat to low, cover, and simmer until rice is tender and liquid absorbed, about 15–18 minutes.
6. Remove rice from heat, discard whole spices, and let rest covered 5 minutes. Fluff rice with a fork and gently fold in toasted nuts and raisins, reserving some for garnish.
7. To serve, mound rice on a large platter, arrange shredded roasted lamb on top or alongside, drizzle with a little reserved lamb jus, and garnish with remaining nuts and chopped parsley. Optional: serve with plain yogurt or a simple cucumber salad.