Lamb Ouzi Whole Slow Roasted

Pat the lamb dry with paper towels. Make deep incisions all over the lamb with a sharp knife. In a bowl, mix 3 tablespoons of Ouzi spice blend with 1/4 cup of ghee or olive oil, salt, and pepper. Rub this mixture generously all over the lamb, ensuring it gets into the incisions. Let it marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator.

For the rice stuffing, heat 2 tablespoons of ghee in a large pot. Add chopped onions and cook until softened, about 5-7 minutes. Add minced garlic and ground lamb/beef, breaking it up with a spoon. Cook until browned. Stir in 1 tablespoon of Ouzi spice blend, salt, and pepper. Add the rinsed basmati rice and stir to coat. Pour in 4 cups of broth and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until partially cooked. Fluff with a fork.

Preheat your oven to 160C (325F). If stuffing, carefully fill the cavity of the lamb with the partially cooked rice mixture, securing the opening with butchers twine or skewers. Place the lamb in a large roasting pan. Pour 2 cups of broth into the bottom of the pan. Cover the pan tightly with foil.

Roast the lamb for 3-4 hours, or until very tender. The exact time will depend on the size of your lamb. Baste the lamb with the pan juices every hour. For the last hour of cooking, remove the foil to allow the lamb skin to crisp up. Increase the oven temperature to 180C (350F) if needed for browning.

While the lamb is finishing, prepare the remaining 4 cups of basmati rice. Heat 2 tablespoons of ghee in a separate pot. Add the rinsed rice, stir for a minute. Pour in 4 cups of broth (or water with a pinch of salt). Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Let it rest for 5 minutes before fluffing.

Carefully transfer the whole roasted lamb to a large serving platter. Arrange the fluffy basmati rice around the lamb. Garnish generously with toasted mixed nuts and fresh chopped parsley or coriander. Serve immediately with yogurt, a fresh salad, or a side of traditional Middle Eastern gravy made from the pan drippings.