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