Lamb Ouzi Whole Slow Roasted

Pat the lamb shoulder or leg dry. In a small bowl, mix 1 tablespoon of seven spice, 1/2 teaspoon of cinnamon, nutmeg, salt, and pepper. Rub this spice mixture generously all over the lamb. Make a few deep incisions into the lamb with a sharp knife to allow the spices to penetrate deeper.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, about 5-7 minutes per side. This step builds flavor and creates a beautiful crust. Remove the lamb from the pot and set aside.

In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onions and cook until softened and translucent, about 8-10 minutes. Add the minced garlic, bay leaves, and cardamom pods, cooking for another minute until fragrant. Deglaze the pot with a splash of broth, scraping up any browned bits from the bottom.

Return the seared lamb to the pot. Pour in enough hot chicken or lamb broth to come halfway up the sides of the lamb. Bring to a simmer, then cover the pot tightly with a lid or foil. Transfer to a preheated oven at 160C (325F) and slow roast for 3 to 3.5 hours, or until the lamb is fork-tender and falling off the bone. Flip the lamb halfway through cooking.

While the lamb roasts, prepare the rice. Drain the soaked basmati rice. In a separate large pot, heat a tablespoon of olive oil. Add the remaining 1 tablespoon of seven spice and 1/2 teaspoon of cinnamon, stirring for 30 seconds until fragrant. Add the drained rice and toast it lightly for 2-3 minutes, stirring constantly. Add 3 cups of hot broth (or the cooking liquid from the lamb if desired, strained) and salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the liquid is absorbed and the rice is fluffy.

Once the lamb is cooked, carefully remove it from the pot and let it rest for 10 minutes. Shred the lamb meat off the bone using two forks. Fluff the spiced rice. To serve, spread a generous layer of spiced rice on a large platter. Arrange the tender shredded lamb over the rice. Garnish generously with toasted almonds, pine nuts, and fresh chopped parsley. Serve immediately with yogurt or a fresh cucumber salad on the side.