Roasted laban lamb leg with Afghani vermicelli rice

Middle Eastern 30 Mins Prep · 3 Mins Cook

1. Chop the coriander and mint and mince the garlic. Melt the butter in a large saucepan over a medium heat. Add the herbs and garlic, then sauté for 1 minute or until the herbs have wilted.
2. Whisk the yoghurt and corn starch together in a large, heavy saucepan. Bring to a boil over a medium heat, stirring constantly until thick. Add the herb-garlic mixture, then set the sauce aside to cool completely. Once cooled, pour into a large zip-top bag, add 1 tsp salt and lamb and seal well. Make sure the lamb is covered completely and then refrigerate overnight to marinate.
3. Preheat the oven to 180°C, gas mark 4.
4. Transfer the lamb and the marinade to a large roasting dish. Peel and halve the onions and shallots and place them around the lamb. Cover the dish with aluminium foil and roast for 2 hours, then remove the foil and roast for a further 30 minutes until golden and brown.
5. Meanwhile, wash the rice then soak it in lightly salted water for 30 minutes. Drain the soaked rice. Pour 1½ litres of water into a large pot and bring to a boil over a medium-high heat. Add 1 tbsp salt and rice and boil for 3 minutes. Drain the rice. Wrap the lid of the pot with a clean kitchen towel, place it over the pot and set aside. Heat the oil in a frying pan over a medium heat. Add the vermicelli and sauté for a few minutes, stirring all the time, until lightly browned. Take off the heat. Add the sugar to a medium-sized saucepan and add 225ml of water. Place over a medium-high heat and bring to a bubble until you have a thin syrup. Add the fried vermicelli, saffron, pistachios and almonds. Place a metal sieve or colander in the sink. Put a large spoonful of the reserved rice into the sieve and add a large spoonful of the vermicelli and nut mixture. Continue building the layers until you finish both the reserved rice and the vermicelli-nut mixture (reserve some for garnishing). Most of the syrup will drain away.
6. When ready to serve, flip the vermicelli rice out onto a plate. Top with the reserved vermicelli-nut mixture and scatter over pomegranate rubies.
7. Serve the leg of lamb with the remaining sauce, onions and vermicelli rice on the side.

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