Saffron Roast Lamb

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!

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2kg of “butterflied” lamb shoulder
100ml chicken stock
extra virgin olive oil
Saffron rice
250g Basmati rice
50saffron threads in 100ml of hot water
1cinnamon stick
2fresh bay leaves
2star anise
1finely diced onion
150g butter
2tablespoons pine nuts (whole)
½litre of chicken stock
2tablespoons raisins chopped in half
Black pepper to taste
Salt to taste



Chop up the raisins, then dice up onion
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Roast the pine nuts
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Melt up the butter in a pan, adding the onions and cook until soft
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Add basmati rice into the butter and onion mixture and stir up nicely with a bit of stock
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Add in the cinnamon, star anise and bay leaves, and stir again with 1/2 litre of stock slowly for 15 minutes
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Add in saffron with water, as well pine nuts and raisins now, stir again until most of the stock is absorbed.
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Add salt and pepper to taste, and always make sure that the mix is not dry. (It’s better to be wetter than dry)
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Once the rice is ready, cool it in a tray and remove the cinnamon stick, bay leaves and star anise.
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Season the stuffing side of the butterflied lamb with salt and pepper.
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Stuff the rice inside the lamb, and tie up with butcher’s twine.
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Drizzle with olive oil, and season meat on all sides.
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Add 5 twigs of rosemary.
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Oil a roasting tin then add carrots and celery, and place the lamb on top.
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Drizzle more olive oil, then place the tray in the oven of 180C for 2 hours.
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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.
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Once time is up, remove the lamb from the tray.
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Remove twine and rest lamb for 20 minutes.
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Carve the lamb and serve with rice.
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