A hearty dish of slow-roasted whole lamb served with fragrant basmati rice, seasoned simply with herbs and spices. Perfect for a large gathering.
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Malzemeler
- 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
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Talimatlar
- 1.Preheat the oven to 180°C (350°F).
- 2.Clean the whole lamb thoroughly and pat dry.
- 3.Rub the lamb generously with olive oil, salt, pepper, minced garlic, and optional spices. Stuff fresh rosemary or thyme inside the cavity.
- 4.Place the lamb on a large roasting pan and cover loosely with foil.
- 5.Roast the lamb for 4–5 hours, basting occasionally with pan juices, until tender and golden brown.
- 6.Meanwhile, rinse the basmati rice until the water runs clear.
- 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.Once the lamb is cooked, let it rest for 20 minutes before carving.
- 9.Serve the carved lamb pieces over a bed of warm basmati rice.
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