Stuffed Roasted Lamb (Kharouf Mahshi)

🛒 Ingredients

• Roasted Lamb Meat (boneless) 220 g · 550 kcal
• Cooked Basmati Rice 110 g · 143 kcal
• Cooked Ground Lamb/Beef 20 g · 56 kcal
• Toasted Pine Nuts 8 g · 54 kcal
• Toasted Blanched Almonds 8 g · 46 kcal
• Cooked Vermicelli 5 g · 8 kcal
• Sautéed Onion 5 g · 2 kcal
• Mixed Spices 1 g · 3 kcal
• Olive Oil 15 g · 135 kcal
• Butter/Ghee 8 g · 57 kcal

👨‍🍳 Instructions

1. Prepare the lamb by cleaning thoroughly, patting dry, and making small incisions all over; rub generously with olive oil, lemon juice, minced garlic, and mixed spices (allspice, cinnamon, black pepper, turmeric), then let it marinate overnight in the refrigerator.
2. For the stuffing, sauté finely chopped onions in butter/ghee until softened, then add ground lamb/beef and cook until browned; stir in mixed spices (allspice, cinnamon, cardamom), uncooked basmati rice, and vermicelli.
3. Pour in enough chicken or lamb broth to cover the rice mixture; bring to a boil, then reduce heat and simmer until the liquid is mostly absorbed and the rice is par-cooked (about halfway done).
4. Stir in toasted pine nuts and blanched almonds into the par-cooked rice mixture, then carefully stuff the entire lamb cavity with this mixture.
5. Secure the lamb's opening with kitchen twine or skewers to prevent the stuffing from spilling out; tie the legs together for even cooking and place the lamb on a sturdy roasting rack in a large roasting pan.
6. Preheat your oven to 160°C (325°F) and slow roast the stuffed lamb for 4-6 hours, or until very tender, basting every hour with pan juices or extra marinade.
7. Once cooked, remove the lamb from the oven and let it rest, covered with foil, for 20-30 minutes before carving; this allows the juices to redistribute for a more tender and flavorful meat.