Slow Roasted Leg of Lamb with Rice | Summers Homemade Meals
Slow Roasted Leg of Lamb with Rice
15 mins prepServes 8
A Middle Eastern favorite, this slow roasted leg of lamb is perfectly complemented with flavorful rice, making it a variety of texture and taste in every bite. The lamb is seasoned with spices and yogurt, slow-cooked to tender perfection, while the rice is prepared with beef drippings and aromatic spices. A wonderful dish for family gatherings or special occasions.
1: Preheat your oven to 325°F.
2: Season the leg of lamb with allspice, salt, pepper, bay leaves, yogurt, vegeta, garlic, onions, and carrots.
3: Seal the lamb and bake in the oven for 5-6 hours, depending on the oven and size of the leg.
4: Let the lamb rest for about 30 minutes before shredding.
5: For the rice, soak the rice for at least 15 minutes, then wash and drain.
6: In a pot, combine the coarse ground beef, butter, Lebanese 7 spice, pepper, bouillon cubes, lamb drippings, and water.
7: Add the rice and cook until tender, adjusting water quantity as needed based on soaking.
8: Serve the lamb on top of the rice and garnish with roasted nuts.
