Saffron Roast Lamb

Mains
Poultry
Rice

Easy Level:

Slightly less easy

Cook Time:

2 Hrs 30 Mins

Servings:

4

Christmases are always special. The gifting, the presents, the jollymaking, the celebrations… and the presents again. (presents are awesome kay!) 🙂
And oh yes, there’s always the food and feasting on Christmas celebrations – which is why we have something to share that’s not your usual turkey or ham… too predictable, so nahhhh.
So we present to you our christmas roast with an asian twist – Roast Lamb with Saffron Rice!
It’s great for meat lovers, but the taste of the rice immersed with the oils of the roast while roasting is simply legendary, no kidding, one of the most flavourful rice dishes we’ve tasted hands down. Preparation does take a fair bit of time though, so be patient, rough it out for that Christmas feast, and you’ll have a yummy & jolly good time feasting on this dish fit for a party!
Merry Christmas to one and all! – The MeatMen
P.S. We’ve just been interviewed by the great guys at Haystakt. We’re most humbled by it, check it out at the link here!

Ingredients

Adjust Servings
US / Metric
Lamb
Lamb
0.00
kg
kg
of “butterflied” lamb shoulder
0.00
kg
kg
of “butterflied” lamb shoulder
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
extra virgin olive oil
extra virgin olive oil
Saffron rice
Saffron rice
0.00
g
g
Basmati rice
0.00
g
g
Basmati rice
0.00
saffron threads in 100ml of hot water
0.00
saffron threads in 100ml of hot water
0.00
cinnamon stick
0.00
cinnamon stick
0.00
fresh bay leaves
0.00
fresh bay leaves
0.00
star anise
0.00
star anise
0.00
finely diced onion
0.00
finely diced onion
0.00
g
g
butter
0.00
g
g
butter
0.00
tbsp
tbsp
pine nuts (whole)
0.00
tbsp
tbsp
pine nuts (whole)
0.00
litre
litre
of chicken stock
0.00
litre
litre
of chicken stock
0.00
tbsp
tbsp
raisins chopped in half
0.00
tbsp
tbsp
raisins chopped in half
Black pepper to taste
Black pepper to taste
Salt to taste
Salt to taste

Steps

1

Chop up the raisins, then dice up onion
Chop up the raisins, then dice up onion
Mark as completed

2

Roast the pine nuts
Roast the pine nuts
Mark as completed

3

Melt up the butter in a pan, adding the onions and cook until soft
Melt up the butter in a pan, adding the onions and cook until soft
Mark as completed

4

Add basmati rice into the butter and onion mixture and stir up nicely with a bit of stock
Add basmati rice into the butter and onion mixture and stir up nicely with a bit of stock
Mark as completed

5

Add in the cinnamon, star anise and bay leaves, and stir again with 1/2 litre of stock slowly for 15 minutes
Add in the cinnamon, star anise and bay leaves, and stir again with 1/2 litre of stock slowly for 15 minutes
Mark as completed

6

Add in saffron with water, as well pine nuts and raisins now, stir again until most of the stock is absorbed.
Add in saffron with water, as well pine nuts and raisins now, stir again until most of the stock is absorbed.
Mark as completed

7

Add salt and pepper to taste, and always make sure that the mix is not dry. (It’s better to be wetter than dry)
Add salt and pepper to taste, and always make sure that the mix is not dry. (It’s better to be wetter than dry)
Mark as completed

8

Once the rice is ready, cool it in a tray and remove the cinnamon stick, bay leaves and star anise.
Once the rice is ready, cool it in a tray and remove the cinnamon stick, bay leaves and star anise.
Mark as completed

9

Season the stuffing side of the butterflied lamb with salt and pepper.
Season the stuffing side of the butterflied lamb with salt and pepper.
Mark as completed

10

Stuff the rice inside the lamb, and tie up with butcher’s twine.
Stuff the rice inside the lamb, and tie up with butcher’s twine.
Mark as completed

11

Drizzle with olive oil, and season meat on all sides.
Drizzle with olive oil, and season meat on all sides.
Mark as completed

12

Add 5 twigs of rosemary.
Add 5 twigs of rosemary.
Mark as completed

13

Oil a roasting tin then add carrots and celery, and place the lamb on top.
Oil a roasting tin then add carrots and celery, and place the lamb on top.
Mark as completed

14

Drizzle more olive oil, then place the tray in the oven of 180C for 2 hours.
Drizzle more olive oil, then place the tray in the oven of 180C for 2 hours.
Mark as completed

15

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.
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.
Mark as completed

16

Once time is up, remove the lamb from the tray.
Once time is up, remove the lamb from the tray.
Mark as completed

17

Remove twine and rest lamb for 20 minutes.
Remove twine and rest lamb for 20 minutes.
Mark as completed

18

Carve the lamb and serve with rice.
Carve the lamb and serve with rice.
Mark as completed

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