Ingredients
- Spinneysfood Fresh Coriander ½ bunch
- Spinneysfood Fresh Mint ¼ bunch
- Garlic 4 cloves
- Spinneysfood Unsalted Butter 30g
- Spinneysfood Full Fat Greek Yoghurt 1kg
- Corn starch 1 tsp
- Spinneysfood Fine Sea Salt 1 tbsp + 1 tsp
- Leg of lamb 1
- Red onions 200g
- Shallots 200g
- Long-grain rice 500g
- Spinneysfood Bottled Drinking Water 2L
- Spinneysfood Pure Sunflower Oil 4 tbsp
- Vermicelli 250g
- Spinneysfood Fine Grain White Sugar 200g
- Saffron threads A good pinch
- Slivered pistachios 40g
- Slivered almonds 40g
- Spinneysfood Fresh Pomegranate Jewels To serve
Nutrition (Per serving)
- 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."
Roasted laban lamb leg with Afghani vermicelli rice
Middle Eastern 30 Mins Prep · 3 Mins Cook
- 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.
- 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.