Leg of Lamb Roast and Saffron Rice

Lamb lovers, this recipe is for you‼️
Saffron leg of lamb roast over jeweled saffron rice.
So juicy and tender; you won’t need a knife to dig in 👌🏻
Made with @badiaspices saffron threads❣️

Hope your 2022 Eid Holiday is magical ✨🎊🌟

Gather these ingredients and meet me here tomorrow to see how I made this delicious meal.

🍗 For the Lamb Roast:
◦ A semi-boneless leg of lamb
◦ 3 tablespoons plain yogurt
◦ 1 tablespoon mustard 
◦ 1/3 cup pomegranate juice
◦ 1/2 teaspoon black pepper 
◦ 2 teaspoon salt
◦ 1 teaspoon chili powder 
◦ 1 teaspoon paprika 
◦ 1 teaspoon onion powder 
◦ 1 teaspoon garlic powder 
◦ 1 teaspoon dry rosemary

🍗 For the Saffron rice 
◦ Handful saffron threads 
◦ 5 tablespoons hot water 
◦ 1 tablespoon ghee
◦ 1 tablespoon oil 
◦ 1 cinnamon stick
◦ 1 bay leave 
◦ 1 dried lemon 
◦ 2 cardamom pods 
◦ 3 pieces mesteka 
◦ 2 cups jasmine rice 
◦ 1 teaspoon onion powder 
◦ 1 teaspoon turmeric 
◦ 1 teaspoon salt
◦ 4 cups hot chicken or beef stock
◦ Nuts, raisins and fresh pomegranate for garnish

Now let’s get cooking! Follow these steps to make this delicious leg of lamb roast and saffron rice dinner.
🍗 First prepare the marinade:
In a mixing bowl, whisk the yogurt, mustard, salt, pepper, onion powder, garlic powder, chili powder, paprika, and pomegranate juice , until well combined. 
🍗 Poke small holes in the leg of lamb all around and slide a garlic clove in each hole. Massage the meat with the marinade, cover and refrigerate it overnight.
🍗 Take it out of the fridge a couple of hours before cooking, to bring it to room temperature. Wrap it tightly in a layer of parchment paper and two layers of foil. Bake on 450F for 1/2 an hour, then drop the oven temperature to 350 and cook for another 2 1/2 hours. Once out of the oven, allow the roast to rest, covered, while you make the rice.
🍗 To make the rice:
Pinch a few threads of saffron between your fingers, put it to a small bowl, then add 3 tablespoons hot water to it and set aside.
Heat ghee and oil and stir in all the aromatics. Cook for 1 minute, then add the rice, turmeric, onion powder and salt. Give everything a good mix, then add the hot stock. Bring to rolling boil, put the lid on and once the rice starts to absorb the liquid, lower heat and cook for 20 minutes. Add the saffron water to the rice and fluff it with a fork; set aside until you prepare the toppings.
🍗 In a shallow skillet heat 2 tablespoons oil and sauté your nuts first until golden in color. Transfer nuts to a plate and in the same oil, sauté some raisins and barberries.
🍗 Lastly, plate your dish. First, put a layer of rice on the platter, place the leg of lamb on top and brush it with some saffron water, then add the toppings.




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