Lamb Ouzi Whole Slow Roasted

In a large bowl, combine yogurt, 1/4 cup olive oil, minced garlic, 1 tablespoon baharat, cumin, coriander, cardamom, 1/2 teaspoon turmeric, cinnamon, salt, and black pepper. Generously rub this marinade all over the whole lamb shoulder or leg, ensuring it gets into any crevices. Place the lamb in a roasting pan, cover, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate deeply.

Preheat your oven to 160C (325F). In a large, oven-safe roasting pan, heat a little extra olive oil over medium-high heat on the stovetop. Sear the marinated lamb on all sides until beautifully browned, about 3-4 minutes per side. This step locks in the juices and adds depth of flavor to the lamb.

Add about 1 cup of water or chicken broth to the bottom of the roasting pan. Cover the pan tightly with heavy-duty foil or a lid. Transfer to the preheated oven and slow roast for 3 to 3.5 hours, or until the lamb is fork-tender and easily pulls away from the bone. Baste occasionally with the pan juices. For the last 30 minutes of cooking, remove the foil to allow the lamb to brown further and achieve a beautiful crust.

While the lamb rests after roasting, rinse the basmati rice thoroughly under cold water until the water runs clear. In a large pot or Dutch oven, melt a knob of butter or heat a tablespoon of olive oil over medium heat. Add the broken vermicelli noodles and cook, stirring constantly, until they turn golden brown. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Stir the rinsed basmati rice into the pot with the vermicelli and onions. Add the remaining 1 tablespoon baharat, 1/2 teaspoon turmeric, and season with salt and pepper to taste. Pour in the 5 cups of chicken broth and bring to a boil. Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is fluffy. Meanwhile, in a separate small pan, toast the pine nuts and slivered almonds in a little butter until golden brown. If using, soak raisins in warm water for 10 minutes then drain.

Fluff the cooked Ouzi rice with a fork and gently fold in the toasted nuts and drained raisins. Transfer the fragrant Ouzi rice to a large, decorative serving platter. Carefully place the whole slow roasted lamb on top of the bed of rice. Garnish generously with fresh chopped parsley or mint for color and freshness. Serve immediately with a side of plain yogurt or a simple cucumber and tomato salad.