
Roasted Lamb Ouzi for Occasions

Steps
- 1
Rub the lamb with a wet cloth, then rub salt, 2 tablespoons of baharat and 1 teaspoon of turmeric onto it. Let it rest
- 2
Soak the saffron in the rose water for thirty minutes
- 3
Fry onions in 1/2 cup of ghee until tender. Add rice, baharat and turmeric, stirring to coat the rice. Add 5 cups of water, then let it boil. Add salt, then simmer over low heat for 10 minutes.
- 4
Preheat oven to 375 F/180 C.
- 5
Fry pine nuts, almonds and pistachios in 3 tablespoons of ghee, then add them along with the raisins to the rice. Remove the rice from the heat, and pour 1/2 the rose water mix into it, and leave it for 20 minutes until the liquid has been absorbed.
- 6
Fill the lamb cavity with the rice, then sew it up. Place it on a rack in a large baking dish. Brush it with the remaining ghee, then cover it up securely with aluminum foil.
- 7
Bake in the oven for 4-5 hours, making sure to baste the lamb occasionally with the pan juices and the remaining rose water. When the meat becomes tender, remove the foil and allow it to brown.
- 8
You can cook the lamb according to your taste. When done take out of the oven and remove the strings and serve.
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