Ouzi Braised Lamb on Spiced Rice
| Serves | 6 |
|---|---|
| Ingredients | Game, Vegetables |
| Day Part | Dinner |
| Menu Part | Entree |
Source: American Lamb Board
Ouzi is the Lebanese word for a dish of baked lamb and spiced rice. A blend of sweet spices, including allspice, cinnamon, nutmeg, cloves and cardamom, gives the recipe its Middle Eastern accent and makes it a favorite at the six locations of Lebanese Taverna.
Ingredients
Braised Lamb
1 1/2 lb. boneless lamb
Salt and pepper, to taste
2 bay leaves
1 large carrot, quartered
1 leek, chopped
2 cinnamon sticks
6 whole cloves
2 stalks celery
1 tsp. ground allspice
Spiced Rice
3 cups long-grain rice
1 1/2 tbsp. canola oil
3/4 cup chopped onions
1/2 cup pine nuts
1/2 cup slivered almonds
4 tsp. ground allspice
2 teaspoons salt, or to taste
1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. black pepper
6 cups water
Steps
- Prepare Braised Lamb: Preheat oven to 350°F. Cut lamb into 3-inch cubes; season with salt and pepper. Place in roasting pan; roast to sear, turning several times until brown on all sides.
- Transfer lamb to braising pot. Add bay leaves, carrot, leek, cinnamon sticks, cloves, celery and allspice; add cold water to cover. Bring to a boil; reduce heat to medium. Cook until lamb is tender, about 45 minutes.
- Drain meat; discard vegetables and reserve liquid. Cool lamb.
- Tear cooled lamb into bite-size pieces, removing any fat tendons. Add back a little braising liquid to keep meat moist.
- Prepare Spiced Rice: Wash and rinse rice in four changes of hot water. Drain well and set aside.
- In wide-bottom pot over medium-high heat, heat oil. Add onions; saute until translucent. Add rice, pine nuts, almonds, allspice, salt, cardamom, nutmeg, cinnamon and pepper. Stir continuously over medium heat until spices are fragrant.
- Add water; bring to a boil. Reduce heat to low; cover and cook 20 minutes or until done. Fluff with a fork.
- For service, portion lamb on top of Spiced Rice. Accompany with cucumber yogurt sauce.