Ingredients

• 1 whole lamb (approximately 20 lbs)
• 20 cups basmati rice
• 10 tbsp olive oil
• 10 tbsp salt
• 5 tbsp black pepper
• 5 tbsp ground cumin (optional)
• 5 tbsp ground coriander (optional)
• 5 tbsp paprika (optional)
• 10 garlic heads, minced
• 5 large bunches fresh rosemary or thyme
• Water as needed

Instructions

1. 1.Preheat the oven to 180°C (350°F).
2. 2.Clean the whole lamb thoroughly and pat dry.
3. 3.Rub the lamb generously with olive oil, salt, pepper, minced garlic, and optional spices. Stuff fresh rosemary or thyme inside the cavity.
4. 4.Place the lamb on a large roasting pan and cover loosely with foil.
5. 5.Roast the lamb for 4–5 hours, basting occasionally with pan juices, until tender and golden brown.
6. 6.Meanwhile, rinse the basmati rice until the water runs clear.
7. 7.In a large stockpot, bring water to a boil with a little salt. Add the rice and cook until tender, about 15–20 minutes. Drain any excess water.
8. 8.Once the lamb is cooked, let it rest for 20 minutes before carving.
9. 9.Serve the carved lamb pieces over a bed of warm basmati rice.

Nutrition Information