Lamb Ouzi Whole Slow Roasted

In a small bowl, combine olive oil, minced garlic, Seven Spice blend, ground cumin, ground coriander, sweet paprika, salt, and black pepper. Mix well to form a paste.

Pat the lamb shoulder dry. Make deep incisions all over the lamb with a sharp knife. Rub the spice paste generously into the lamb, ensuring it gets into the incisions. Place the lamb in a large roasting pan. Add bay leaves, cinnamon sticks, and quartered onions around the lamb. Cover tightly with foil. Roast in a preheated oven at 160°C (325°F) for 3.5 to 4 hours, or until very tender and falling off the bone. Remove foil for the last 30 minutes to brown the lamb.

While the lamb roasts, heat vegetable oil in a large pot over medium heat. Add vermicelli noodles and cook, stirring constantly, until golden brown. Add the rinsed basmati rice and stir for 2-3 minutes until lightly toasted.

Pour the chicken or lamb broth into the pot with the rice and vermicelli. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Once cooked, gently fold in the frozen green peas and cooked diced carrots.

Once the lamb is cooked and rested, carefully transfer it to a large serving platter. Fluff the spiced rice with a fork and arrange it around the lamb, or on a separate large platter if serving family style.

Garnish the Lamb Ouzi generously with toasted slivered almonds, fresh chopped parsley, and toasted pine nuts. Serve immediately as a magnificent centerpiece for your feast.