Lamb Ouzi Whole Slow Roasted

Pat the lamb dry. In a small bowl, combine olive oil, minced garlic, seven spice, cinnamon, cardamom, salt, and black pepper to create a paste. Rub this mixture generously all over the lamb, ensuring it gets into any crevices. For best results, cover and refrigerate overnight, or for at least 4 hours.

In a large pot, heat a tablespoon of olive oil. Add the chopped onion and sauté until softened, about 5-7 minutes. If using ground meat, add it now and cook until browned, breaking it up with a spoon. Drain any excess fat. Add the soaked and drained basmati rice, 1/4 cup of pine nuts, 1/4 cup of almonds, 1 teaspoon of seven spice, 1/2 teaspoon of cinnamon, and salt and pepper to taste. Stir well to combine. Add 3 cups of broth and 1 cup of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is partially cooked.

Carefully stuff the partially cooked rice mixture into the cavity of the lamb shoulder or leg. If the cavity is small, you can also place some rice around the lamb in the roasting pan. Secure the opening with kitchen twine or skewers to keep the stuffing inside. Place the stuffed lamb in a large, sturdy roasting pan.

Preheat your oven to 180°C (350°F). Pour the remaining 2 cups of broth and 1 cup of water into the bottom of the roasting pan. Cover the roasting pan tightly with aluminum foil, ensuring a good seal to trap moisture. Roast for 2 hours at 180°C (350°F).

Reduce the oven temperature to 150°C (300°F). Continue roasting the lamb, still covered, for an additional 3 hours, or until the lamb is incredibly tender and easily pulls away from the bone. Baste the lamb with the pan juices every hour. The total cooking time will vary depending on the size of the lamb.

Remove the foil for the last 30-45 minutes of cooking to allow the lamb skin to crisp up and brown. Once cooked, carefully remove the lamb from the oven and transfer it to a large serving platter. Loosely tent with foil and let it rest for at least 20-30 minutes before carving. Garnish generously with the remaining toasted pine nuts, almonds, fresh parsley, and mint. Serve the succulent lamb with the flavorful rice stuffing and any accumulated pan juices.