Last but not least, the final of three lamb recipes using the giant leg I bought and the “Rice & Risotto: Cooking with the World’s Best Loved Grain” cookbook. I love cooking a large chunk of meat on top of seasoned rice. The meat drips into the rice adding flavor and the rice gets crispy adding good texture. Overall this was a winner.
- Half a leg of lamb
- 1 bunch fresh parsley
- Small bunch fresh cilantro
- 1/4 cup cashews
- 1 tbsp vegetable oil
- 2 garlic cloves
- 1 small onion, finely chopped
- 1 3/4 cups cooked white rice (I used brown)
- 1/2 cup dried apricots
- salt and pepper
Preheat ovens to 400. Remove excess fat from the lamb.
Put parsley and cilantro in a blender and process until finely chopped. Add cashews and process a bit more.
Crush 1 garlic clove and fry with the onion for 3-4 minutes until softened but not browned.
Place the rice in a bowl. Add in the parsley/cilantro/cashew mixture along with the apricots and onion mixture. Season with salt and pepper. Spoon into the bottom of a roasting pan that is just large enough for the lamb.
Cut the remaining garlic clove and rub over the lamb. Season with pepper and then lay on top of the rice, tucking the rice under the meat so none is visible.
Roast for 30 minutes and then lower heat to 350. Cook for 35-45 minutes until the meat is cooked to your taste.
Cover the lamb and rice with foil and let rest. Slice and serve.