Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lamb crown roast with saffron rice pilaf

Indian 20 Mins Prep · 100 Mins Cook

Steep the saffron in the rose water for at least an hour. Set aside.
Zest and juice the lemons. Mince the garlic. In a bowl, stir together the cumin, lemon zest, garlic, thyme leaves, 1 tbsp of olive oil, salt and freshly ground pepper until a paste forms. Spread the mixture evenly over the lamb. Let it stand at room temperature for 1 hour.
Preheat the oven to 220°C, gas mark 7, with a rack in the bottom third.
Pour the water into a large roasting pan with a wire rack placed in it. Place the lamb on the rack and roast until a thermometer inserted into the thickest part of the meat, near but not touching bone, reads 60°C for medium-rare, approx. 35-40 minutes.
Meanwhile make the pilaf. Finely chop the red onion. Heat 4 tbsp of oil in a large pot over a medium-high heat. Add the rice and red onion and season with the salt. Cook, stirring frequently, until the mixture has a nutty aroma and the rice turns golden in places, approx. 4-5 minutes. Stir in the stock, water and steeped saffron. Bring to a boil, then reduce to a low heat. Cover and simmer until the liquid has evaporated and rice is tender approx. 10-12 minutes. Remove from the heat and allow it to stand for 5 minutes. Uncover and fluff with a fork.
Finely chop the herbs and stir through the rice, along with the pistachio slivers and raisins.
Place the crown roast on a serving platter. Spoon the pilaf into the centre of the finished roast. Finish with a sprinkle of dried rose petals and serve.