Time: 2 hr 30 min
2kg of “butterflied” lamb shoulder
100ml chicken stock
extra virgin olive oil
250g Basmati rice
50 saffron threads in 100ml of hot water
1 cinnamon stick
2 fresh bay leaves
2 star anise
1 finely diced onion
2 tablespoons pine nuts (whole)
½ litre of chicken stock
2 tablespoons raisins chopped in half
Black pepper to taste
Salt to taste
Chop up the raisins, then dice up onion
Roast the pine nuts
Melt up the butter in a pan, adding the onions and cook until soft
Add basmati rice into the butter and onion mixture and stir up nicely with a bit of stock
Add in the cinnamon, star anise and bay leaves, and stir again with 1/2 litre of stock slowly for 15 minutes
Add in saffron with water, as well pine nuts and raisins now, stir again until most of the stock is absorbed.
Add salt and pepper to taste, and always make sure that the mix is not dry. (It’s better to be wetter than dry)
Once the rice is ready, cool it in a tray and remove the cinnamon stick, bay leaves and star anise.
Season the stuffing side of the butterflied lamb with salt and pepper.
Stuff the rice inside the lamb, and tie up with butcher’s twine.
Drizzle with olive oil, and season meat on all sides.
Add 5 twigs of rosemary.
Oil a roasting tin then add carrots and celery, and place the lamb on top.
Drizzle more olive oil, then place the tray in the oven of 180C for 2 hours.
After 2 hours, take out the lamb and add another 100ml of stock. Cover it with aluminium foil and place back in oven for another 30 minutes.
Once time is up, remove the lamb from the tray.
Remove twine and rest lamb for 20 minutes.
Carve the lamb and serve with rice.