Ingredients
- Garlic 3 cloves
- Spinneysfood Full Fat Greek Yoghurt 400g
- Saffron threads 2 pinches
- Spinneysfood Fine Sea Salt 1 tsp
- Lamb shoulder on the bone 2kg
- Spinneysfood Bottled Drinking Water 1L
- Spinneysfood Basmati Rice 500g
- Brown onion 1
- Lemons 2
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Waitrose Cooks’ Ingredients Galangal Paste 1 tsp
- Ground cardamom ½ tsp
- Spinneysfood Ground Coriander ½ tsp
- Spinneysfood Ground Cinnamon ¼ tsp
- Cloves 5, whole
- Spinneysfood Ground Black Pepper To taste
- Rose water 1½ tbsp
- Sliced almonds 40g
- Pine nuts 2 tbsp
Nutrition (Per serving)
- Calories 685
- Fat 21g
- Saturates 4g
- Protein 49g
- Carbs 66g
- Sugars 3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Saudi roasted lamb shoulder with fragrant rice
Middle Eastern 40 Mins Prep · 120 Mins Cook
- Peel and crush the garlic. Add the garlic to a large zip-top bag with the yoghurt, half the saffron and salt. Place the lamb shoulder in the bag, seal it and massage it to ensure the lamb is well coated in the marinade. Marinate in the refrigerator for at least 2 hours or, ideally, overnight.
- When ready to roast the lamb remove it from the fridge 30 minutes beforehand so it comes down to room temperature. Preheat the oven to 180°C, gas mark 4.
- Place the shoulder in a large roasting tray. Pour the saffron-yoghurt marinade over the lamb, ensuring it is well coated. Add 500ml water to the bottom of the tray, cover the lamb with aluminium foil. Roast for 1 hour and 30 minutes.
- Meanwhile, make the fragrant rice. Soak the basmati rice for 30 minutes, then drain. Dice the onion finely and juice the lemon. Heat the olive oil in a pot and sauté the onion until it browns. Add the galangal paste and dry spices, cook for 1 minute, then add the rice. Stir constantly, ensuring the rice is coated with the spices, and toast for 5 minutes.
- Remove the lamb from the oven and pour the pan juices into a jug to measure 500ml; top with water as needed. Add this liquid to the rice, ensuring the rice is fully covered. Return the lamb to the oven uncovered to brown for the last 20 minutes.
- Bring the rice to a boil, reduce the heat to low, cover and simmer for 10-15 minutes. Finish the rice with lemon juice and rose water. Cover with the lid and let the rice sit for 5 minutes.
- Toast the nuts on a baking tray in the oven 180°C until golden brown – approx. 5 minutes.
- Transfer the rice to a large serving platter, place the lamb shoulder in the centre and scatter over the toasted almonds, pine nuts and rose buds, if desired.
- Serve the dish with lemon wedges on the side.