Lamb Ouzi Whole Slow Roasted

In a small bowl, combine olive oil, minced garlic, lemon juice, baharat spice mix, ground cumin, ground coriander, paprika, turmeric, black pepper, and salt. Mix well to form a paste.

Score the entire surface of the lamb shoulder or leg with deep incisions. Rub the prepared marinade generously all over the lamb, ensuring it penetrates into the scores. Place the lamb in a large dish, cover tightly, and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse.

Preheat your oven to 300°F (150°C). Transfer the marinated lamb to a large roasting pan. Pour 1 cup of water or lamb broth into the bottom of the pan. Cover the pan tightly with aluminum foil to create a sealed environment. Roast for 3.5 to 4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork. For the last 30 minutes, remove the foil to allow the lamb to brown slightly. Once cooked, remove from the oven and let the lamb rest, covered, for 20 minutes before shredding or slicing.

While the lamb is resting, rinse the basmati rice under cold water until the water runs clear. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced carrots and sauté for 3-5 minutes until slightly softened. Stir in the rinsed rice, frozen peas, and a pinch of baharat.

Pour in the lamb broth (or water) over the rice mixture. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is fluffy. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

Gently shred or slice the slow-roasted lamb. On a large, festive serving platter, spread the aromatic ouzi rice evenly. Arrange the tender lamb pieces over the rice. Generously garnish with toasted slivered almonds, pine nuts, golden raisins, and freshly chopped parsley or mint. Serve hot and enjoy this magnificent Middle Eastern feast.