Oct 9, 2010

Garlic Crusted Lamb

Garlic and Arabic spices truly complement one another so not putting them together would be a shame. And what lamb dish is complete without the works like rice, pine nuts and eggs? This succulent garlic crusted lamb is a complete meal all in one.

1-2 pound leg of lamb, boneless
6 garlic cloves, pureed
1/4 cup melted butter
1-1/2 teaspoons Arabic Spice Mix
salt and pepper to taste
1/2 cup water
1 tablespoon tomato paste

3 cups basmati rice
4-1/2 cups water
1 tablespoon sunflower oil
1 onion, finely chopped
5 green cardamom pods
salt to taste
1/4 cup pine nuts, toasted
3 boiled eggs, halved

1. Pre-heat oven to 425F. In a small bowl add butter, Arabic spice mix, pepper and salt. In a roasting pan add lamb, with a knife make several slits into the lamb. Pour butter mix all over lamb then run garlic all over lamb. In a small bowl add water and tomato paste, mix then pour into bottom of roasting pan. Place into oven uncovered for 15 minutes then reduce heat to 350F and cover. Cook for 1-1/2 hours.

2. In a 4-quart saucepan on high heat add oil, onion and cardamom. Cook until tender. Add rice, rice and salt. Bring to a full boil, cover and reduce heat to low. Simmer for 20 minutes. On a serving platter add rice and lamb. Sprinkle with pine nuts and arrange boiled eggs around platter. Serve with lamb roast juices on the side.

Yields: 6 servings

3 fabulous comments:

Jennifer said...

This look spectacular! Masha'allah.

farmhouse dining table said...

This is something that I would love to try! I seldom cook lambs. I hope it will do well.

Noor said...

Thanks :) I never ate lamb as well until the last few years and its absolutely delicious. I opt out of beef over it now.