طبخ فخذ الخروف والرز بهذة الطريقة الفخمة بالفرن يجعلها روعة للعزايم! Cooking DELICIOUS Leg of Lamb

Ingredients

• 2 kg Leg of Lamb (bone‑in, trimmed)
• 2 tsp Kosher Salt (to taste)
• 1 tablespoon Paprika (sweet paprika)
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 0.5 teaspoon Turmeric
• 2 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoon White Wine Vinegar
• 0.25 cup Olive Oil (extra virgin)
• 120 grams Onion (peeled and sliced)
• 20 grams Garlic (about 4 cloves, minced)
• 2 sticks Cinnamon Stick
• 4 leaves Bay Leaves
• 6 pods Cardamom Pods (lightly crushed)
• 6 cloves Cloves
• 1 teaspoon Coriander Seeds
• 2 tablespoon Vegetable Oil
• 2 cup Basmati Rice (washed and soaked 30 min)
• 1 piece Hot Pepper (optional, sliced)
• 1 teaspoon Salt
• 1 teaspoon Vegetable Bouillon Powder
• 3 cup Water
• 1 pinch Saffron Threads (steeped in 2 tbsp warm water)
• 1 tablespoon Fresh Coriander (chopped for garnish)

Instructions

1. Trim and Season the Lamb

   Place the leg of lamb on a cutting board, trim excess fat, then rub it with salt, paprika, cumin, black pepper, and turmeric, ensuring an even coating.

   Time: PT15M

2. Prepare the Marinade

   In a mixing bowl combine lemon juice, vinegar, olive oil, minced garlic, sliced onion, cinnamon stick, bay leaves, cardamom pods, cloves, and coriander seeds. Mix well.

   Time: PT5M

3. Marinate the Lamb

   Brush the seasoned lamb with half of the prepared marinade, then place the remaining half in a shallow dish and let the meat sit for 10 minutes to absorb flavors.

   Time: PT10M

4. Preheat the Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

5. Wrap and Roast the Lamb

   Lay a sheet of parchment paper on a work surface, place the lamb on it, then wrap tightly with aluminum foil to seal in juices. Transfer to a roasting pan, add 1 cup of water to the pan, and roast for 3 hours.

   Time: PT3H0M

   Temperature: 400°F

6. Prepare the Rice Base

   While the lamb roasts, heat vegetable oil in a saucepan over medium heat. Add cinnamon sticks, cardamom pods, cloves, bay leaves, and a teaspoon of minced garlic; sauté for 1 minute until fragrant.

   Time: PT5M

7. Cook the Rice – High Heat

   Add the soaked basmati rice, hot pepper, salt, vegetable bouillon, and 3 cups of water to the saucepan. Bring to a rapid boil, then reduce the heat slightly and cook until the water level drops to about half.

   Time: PT10M

8. Add Saffron and Simmer

   Stir in the saffron threads (pre‑steeped in 2 tbsp warm water) and lower the heat to a gentle simmer. Cover and cook for 25 minutes until the rice is tender and fluffy.

   Time: PT25M

9. Rest and Slice the Lamb

   Remove the foil and parchment, transfer the lamb to a cutting board, and let it rest for 10 minutes. Then slice against the grain and garnish with chopped fresh coriander.

   Time: PT10M

10. Serve

    Plate the sliced lamb alongside the saffron basmati rice. Drizzle any pan juices over the meat and enjoy.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g