Tender, yoghurt-marinated lamb slow-roasted to perfection meets fragrant Afghani vermicelli rice in this stunning dish. With toasted nuts, saffron, and a hint of sweetness, it's a feast-worthy centrepiece for any special occasion
| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | Overnight |
| Cook time | 3 minutes |
| Serves | 6-8 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1052 |
| Fat | 27g |
| Saturates | 7g |
| Protein | 66g |
| Carbs | 131g |
| Sugars | 37g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop 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.
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.
Preheat the oven to 180°C, gas mark 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.
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.
When ready to serve, flip the vermicelli rice out onto a plate. Top with the reserved vermicelli-nut mixture and scatter over pomegranate rubies.
Serve the leg of lamb with the remaining sauce, onions and vermicelli rice on the side.
