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Roasted Lamb, Ouzi [Kharoof Mehchi]:
Submitted by: Nabila | Date Added: 19 Jul 2010
Listed in: Lebanese Meat

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 12 -14 kg (384-448 oz) small lamb (cleaned from inside)
• 2 kg (64 oz) minced meat
• 12 cups long grain rice, washed and drained
• 24 cups water
• 1 tbls salt (as desired)
• 1½ cups blanched and flaked, fried almonds
• ½ cup fried pine nuts
• 1½ cups blanched, fried pistachio nuts
• 1 tbls ground cinnamon
• 1 tbls ground allspice
• 1 tbls ground black pepper
• 1 tbls ground nutmeg
• 2 tbls ground white pepper
• 1 tbls ground cardamom
• 1 cup vegetable oil and butter
• 1 cup shortening or butter (for frying minced meat)
• Lemon wedges

• Fry meat in 1 cup of shortening in a pot.
• Add salt and spices (except white pepper).
• Stir on medium heat until cooked.
• Stir in rice to cooked meat.
• Add water.
• Bring to a boil.
• Cover pot and cook on low heat for 30 minutes.
• Wipe lamb inside and out with a damp cloth.
• Rub cavity and outer surface with lemon wedges and white pepper.
• Stuff lamb with half the quantity of rice.
• Stitch opening.
• Fry with oil and butter from all sides until golden.
• Place aluminum foil on a big tray leaving extra on each side.
• Place the stuffed lamb on the foil. Pour 3 cups of water over.
• Truss lamb legs with its shoulders using a firm rope.
• Wrap lamb generously with the foil.
• Place tray in high heat oven (220°C) for 5 hours, or until tender when pierced but still moist inside (add water if foil burns).
• Remove lamb from oven.
• Open aluminum foil. Lift up slowly.
• Place on large serving platter.
• Arrange rice and meat around it.
• Garnish rice with pistachio nuts, almonds and pine nuts.
• Serve hot accompanied with yoghurt and salads.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)