Lamb Ouzi Whole Slow Roasted

In a bowl, combine the Ouzi spice blend, salt, black pepper, minced garlic, and 2 tablespoons of olive oil or ghee. Score the lamb all over with a sharp knife and rub the spice mixture generously into the lamb, ensuring it penetrates the scores. For best results, let it marinate in the refrigerator overnight, or for at least 4 hours.

Preheat a large, heavy-bottomed roasting pan or Dutch oven over medium-high heat. Add a little more olive oil or ghee if needed. Carefully sear the marinated lamb on all sides until deeply browned, about 5-7 minutes per side. This crucial step builds incredible flavor and a beautiful crust.

Add the chopped onions around the lamb in the roasting pan. Pour in 2 cups of lamb broth or water. Cover the pan tightly with a lid or heavy-duty foil. Transfer to a preheated oven at 150°C (300°F). Slow roast for 4-5 hours, or until the lamb is fork-tender and easily pulls away from the bone. Baste occasionally with the pan juices to keep it moist.

About 45 minutes before the lamb is done, drain the soaked basmati rice. In a separate large pot, heat 1 tablespoon olive oil or ghee. Sauté 1 chopped onion until translucent. Add the drained rice, 1 teaspoon of Ouzi spice blend, and 4 cups of lamb broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the rice is fluffy.

Once the lamb is tender, remove it from the oven and let it rest, covered, for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a succulent result. Fluff the cooked basmati rice with a fork. You can also mix some of the flavorful lamb pan juices into the rice for extra depth.

On a large serving platter, spread the fragrant basmati rice evenly. Carefully place the whole slow-roasted lamb on top of the rice. Garnish generously with toasted pine nuts, slivered almonds, and fresh chopped parsley or cilantro. Serve immediately as a grand centerpiece for your meal, perhaps with a side of plain yogurt or a fresh Middle Eastern salad.