Roasted Lamb Shoulder with Saffron Rice
In Spain, the most common main dish on the Christmas Eve dinner table is roasted-lamb. We love the video-recipe from The Meatmen for this dish which has great Spanish flavors and Basmati Rice to boot. But you don’t have to be from Spain to enjoy this recipe nor limit it to Christmas time. It’s a winner any night of the week.
Ingredients
- 4 1/2 lb lamb shoulder
- 250 g basmati rice
- 1 tbsp olive oil
- 1 tbsp salted butter
- 1 cup chicken stock
- 1 cinnamon stick
- 2 bay leaf
- 2 star anise
- 50 saffron threads
- 2 tbsp raisins chopped
- 1 white onion medium, chopped
- 2 tbsp pine nuts
- 5 sprigs rosemary
- 4 celery sliced
- 4 carrots medium, sliced
Instructions
- Gently roast the pine nuts in a dry skillet. Remove from the pan and allow to cool.
- Place the saffron threads in ½ cup of hot water. All the saffron liquid to steep for 15 minutes.
- Slice the vegetables.
- In the pan, melt the butter and add the olive oil. Sauté the onion until soft.
- Add the Basmati rice, the spices and bay leaves and stir until the rice is just slightly roasted. Add ½ the chicken stock, simmer for 15 to 20 minutes, occasionally adding stock until the rice is cooked and fluffy.
- Pour in the saffron water. Continue to stir until the liquid is fully incorporated. Add the chopped raisins.
- Allow the rice to cool. Season with salt and pepper.
- Lay out the butterflied lamb shoulder.
- Generously season the side to be stuffed with salt and pepper.
- Spread the rice mixture onto the meat. Fold over or roll and tie the roast securely with butcher’s twine.
- Lightly brush the roast with olive oil or melted butter an season generously with salt and pepper. Tuck the rosemary spring in under the twine on top of the roast.
- In an oven roasting pan drizzle some olive oil and place the sliced carrots and celery in the bottom of the pan. Place the roast on top, fat side up.
- Roast in a pre-heated oven at 350 degrees F (180 degrees C) for 2 hours. Remove the roast and add ½ cup of chicken stock. Cover with foil and return to the oven for 30 minutes or until an instant-read oven thermometer reads 145 degrees F.
- Remove the roast and allow it to rest at least 20 minutes. Once cool enough to handle cut and remove the twine and the rosemary springs.
- Carve and serve with the rice.
Notes
For a variation on this recipe add ½ Spanish chorizo sausage, finely chopped to the rice mixture prior to stuffing the roast.
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