Ingredients
1 New Zealand Spring Lamb® Leg, boneless
2 tbsp Cumin powder
1 tsp Coriander powder
1 tsp Garlic powder Sea salt and freshly ground black pepper
1 Lemon, juiced Olive oil to drizzle
3 cups Beef broth
2 cups Water
Directions
Preheat oven to 325ºF (163ºC).
- Mix the cumin, coriander, garlic powder, salt, pepper, and lemon juice together and
brush on all sides of the leg of lamb.
- Place lamb in a roasting pan with halved garlic bulb, drizzle with olive oil.
- Pour broth and water around lamb, cover with foil, and cook for approximately 3 hours.
- After 3 hours, carefully remove from oven and remove netting, baste with pan juices,
and return to oven uncovered, and cook for an additional 45 or until lightly browned.
- When cooked, remove from oven, and cover with aluminum foil and leave for 15
minutes before serving and drizzle with pan juices.
- Slice or shred and serve with Lebanese rice.
Lebanese Rice
Approximately 6-8 servings
Prep: 10 minutes
Cook: 20 minutes
2 cups Long grain rice (basmati can also be used)
1 cup Vermicelli (such as spaghettini, broken into 1 inch pieces)
2 tbsp Butter
1 tbsp Olive oil
½ tsp Sea salt
pinch Ground cinnamon (optional)
3.25 cups Water
Finely chopped parsley for garnish
Roasted pine nuts and almonds for garnish (optional)
- Rinse the rice with cold water until water runs clear; drain and set aside.
- In a medium non-stick pot add butter and olive oil and heat on medium heat. Add the vermicelli and cook stirring frequently until golden brown.
- Add the rice and stir to combine; season with salt and a pinch of cinnamon
(optional).
- Add water and bring mixture to boil. Reduce heat, cover, and cook for 15 minutes, or until rice is cooked
- Remove from heat and allow the rice to steam with lid on for 5 minutes.
- Fluff with a fork and top with parsley and nuts if desired.
