Lamb Ouzi Whole Slow Roasted

Clean the lamb leg or shoulder thoroughly and pat it dry with paper towels. Make several deep incisions all over the lamb. In a bowl, combine 1/4 cup olive oil, minced garlic, lemon juice, baharat, cumin, coriander, salt, and black pepper. Rub this marinade generously over the entire lamb, ensuring it penetrates into the incisions. Cover the lamb and refrigerate for at least 4 hours, or preferably overnight for best flavor.

Preheat your oven to 200C (400F). In a very large oven-safe pot or roasting pan over medium-high heat, add a tablespoon of olive oil. Sear the marinated lamb on all sides until well-browned. This step creates a delicious crust and locks in the juices. Remove the pot from heat temporarily.

Reduce the oven temperature to 150C (300F). Add about 1 cup of lamb broth or water to the bottom of the roasting pan around the lamb. Cover the pot or pan tightly with a lid or heavy-duty aluminum foil. Return to the oven and slow roast for 3 to 5 hours, or until the lamb is incredibly tender and easily pulls apart with a fork. Baste the lamb occasionally during cooking if desired. Once cooked, remove from the oven and let it rest, still covered, for at least 20 minutes.

While the lamb is roasting and resting, prepare the ouzi rice. Rinse the basmati rice thoroughly under cold running water until the water runs clear, then drain well. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and sauté until they are translucent and softened, about 5-7 minutes. Add the minced garlic, baharat, cinnamon stick, and crushed cardamom pods. Cook for another minute until fragrant.

Add the rinsed basmati rice to the pot with the sautéed aromatics and spices, stirring gently to coat the grains. Pour in the 6-7 cups of lamb broth, add the diced carrots and frozen peas, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and all the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Carefully remove the tender lamb from the roasting pan and either carve it into large pieces or shred it using two forks. Spread the fragrant ouzi rice onto a very large serving platter, creating a bed. Arrange the succulent slow-roasted lamb pieces generously over the top of the spiced rice. Garnish the entire dish with toasted slivered almonds, toasted pine nuts, freshly chopped parsley, and fresh mint. Serve immediately with lemon wedges on the side for a squeeze of freshness.