Roasted Lamb Shoulder, Saffron, Raisins and Almonds

Ingredients

• 1.5 kg Lamb shoulder (or leg) (cut into large pieces)
• 0.5 g Saffron threads (diluted in 2 tbsp hot water)
• 30 ml Hot water (for infusion) (to dissolve the saffron)
• 45 ml Olive oil (for the marinade)
• 1 c. à café Salt (to taste)
• 1 c. à café Ground black pepper (to taste)
• 1 c. à café chaque Spice blend (cumin, coriander, paprika, cinnamon) (see the video info bar)
• 1 piece Onion (thinly sliced for the bed)
• 1 head Garlic (cut in half, then the cloves will be used for the sauce)
• 2 leaves Bay leaves (or herbs of your choice)
• 1 sheet Parchment paper (damp for adhesion)
• 1 sheet Aluminum foil (to cover the dish)
• 100 g Butter (for the garlic paste)
• 300 g Basmati rice (washed and drained)
• 1 piece Shallot (or small onion) (for the sauce)
• 2 cloves Garlic (for the sauce) (finely chopped)
• 15 ml Olive oil (for the sauce) (1 tbsp)
• 50 g Fine vermicelli (to toast with the raisins)
• 50 g Raisins (two varieties) (to add to the vermicelli)
• 30 g Sliced almonds (toasted, for garnish)
• Few sprigs Fresh parsley (chopped for garnish)
• 600 ml Boiling water (for cooking the rice)

Instructions

1. Saffron infusion

   Dissolve the saffron threads in 2 tablespoons of hot water for 2 minutes.

   Time: PT2M

2. Prepare the marinade

   Transfer the saffron infusion to a bowl, add olive oil, salt, pepper and spices, then generously coat the lamb pieces.

   Time: PT5M

3. Cold marination

   Cover the bowl and let marinate in the refrigerator for at least 2 hours.

   Time: PT2H

4. Prepare the onion bed

   Thinly slice the onion and spread evenly on the bottom of the roasting pan.

   Time: PT7M

5. Arrange the meat and aromatics

   Place the marinated meat pieces on the onion bed, pour the remaining saffron infusion, arrange half of the garlic on top and add the bay leaves.

   Time: PT5M

6. Cover the dish

   Dampen a sheet of parchment paper, place it over the meat, then cover with aluminum foil.

   Time: PT2M

7. First oven cooking

   Place in a preheated oven at 220°C and cook for 2 hours.

   Time: PT2H

   Temperature: 220°C

8. Prepare the garlic butter

   Remove the dish, discard the garlic, add butter and mash the garlic with a fork to obtain a smooth paste.

   Time: PT7M

9. Baste the meat

   Baste each lamb piece with the garlic‑butter mixture.

   Time: PT2M

10. Second oven cooking

    Return the meat to the oven, preheated to 200°C, and cook for 45 minutes (or until the surface is golden).

    Time: PT45M

    Temperature: 200°C

11. Wash the basmati rice

    Rinse the rice under cold water until the water runs clear, then drain.

    Time: PT5M

12. Chop aromatics for the sauce

    Finely mince the shallot and the two garlic cloves.

    Time: PT5M

13. Sauté aromatics

    In a pan, heat olive oil and butter, add the shallot and garlic, cook over medium heat until they become translucent.

    Time: PT5M

    Temperature: medium

14. Add vermicelli and raisins

    Stir in the vermicelli and raisins, lightly toast for 5‑6 minutes while stirring constantly.

    Time: PT6M

    Temperature: medium

15. Cook the rice

    Add the drained rice, the spices (cumin, coriander, paprika, cinnamon), pour the boiling water, cover and simmer over medium heat for 10 minutes.

    Time: PT10M

    Temperature: medium

16. Rice resting

    Turn off the heat, cover the pot with a clean kitchen towel and let rest for 5 minutes before serving.

    Time: PT5M

17. Toast the almonds

    Quickly fry the sliced almonds in a small pan over medium heat until golden, then drain on paper towels.

    Time: PT5M

    Temperature: medium

18. Plate the rice

    Place the rice in a serving dish, sprinkle with toasted almonds and chopped parsley.

    Time: PT5M

19. Plate the meat

    Place the lamb pieces on the serving platter, drizzle with the garlic‑butter sauce and optionally garnish with a few extra bay leaves.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

4 g