Slow Roasted Lamb Ouzi

Preparation

1. Clean the lamb, dry of any blood around.
2. Brush it with ghee.
3. Rub it with salt, black pepper and lemon from in and out.
4. Dust with cinnamon, cumin, all spice, cardamom, nutmeg, garlic and salt.
5. Keep it in the chiller for 12 to 24 hrs.

Rice

1. Melt the ghee in a heavy bottomed pan and add bayleaf.
2. Sauté onion, add almond and pine nuts.
3. Add rice and cook for some time.
4. Then add water, cinnamon stick, cardamom and saffron in it.
5. Cover and put in the preheated oven.
6. Once it is ready take out and put aside.
7. Preheat the oven to approximately 425°F.
8. Truss the lamb legs with its shoulders using a strong string or steel wire.
9. Set it in deep roasting tray.
10. Add remaining bay leaves, clove, lemon and water (approx.1 liter).
11. Cover with foil and put in the oven.
12. Cook it for around 4 hrs.
13. Once ready serve with rice and dry nuts as garnish.