| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Active: | 50 min |
| Yield: | 10 servings |
Ingredients
- 1 cup vegetable oil
- 1 boneless leg of lamb
- 3/4 cup apple cider vinegar
- 1/4 cup diced garlic plus 5 to 6 peeled garlic cloves
- 4 large yellow onions, cut small
- 1/4 cup Burgundy wine
- 1/4 cup Marsala wine
- 1/4 cup sherry wine
- 1 tablespoon salt
- 1 teaspoon ground allspice
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 or 3 small tomatoes
- 4 to 5 bay leaves
- 4 to 5 rosemary sprigs
- 1 pound lean ground beef
- 1/4 cup vegetable oil
- 2 large onions, diced
- 3 cups long grain rice
- 3 teaspoons salt
- 1 1/2 teaspoons allspice
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground black pepper
- 3 teaspoons butter
- 1 ounce almond slivers
- 1 ounce pine nuts
- 1 cup plain yogurt
Instructions
- For the lamb: Preheat the oven to 350 degrees F.
- Heat oil in a large Dutch oven and sear lamb all around until nicely browned. Remove to a roasting pan and drizzle with apple cider vinegar.
- Add diced garlic, then onions to the Dutch oven and cook until tender, 8 to 10 minutes. Add Burgundy, Marsala, sherry, salt, allspice, pepper, cinnamon and 1 1/2 quarts water and let it simmer a few minutes.
- Add tomatoes, bay leaves, rosemary and the contents of the Dutch oven to roasting pan with the lamb. Cover it tight and roast until tender, 3 to 3 1/2 hours.
- For the ouzi rice: Meanwhile, add ground beef to a hot pot and cook, stirring and mashing constantly, until cooked, 10 to 12 minutes. Remove from pan and set aside.
- Place oil and onions in same pot and cook until tender. Add the rice and stir all together, then add the ground beef, salt, allspice, cinnamon, pepper and 4 1/2 cups water. Cover and cook on really low heat for 40 minutes.
- For the beurre noisette: Cook the butter in a small saucepot until it starts to brown, then add almonds and pine nuts and continue to cook until toasted.
- Serve chunks of lamb over ouzi rice. Top with beurre noisette and serve with yogurt.
Reviews
Great recipe, well worth the time of prep.
This looks like a greta dish and I plan on preparing it for Thanksgiving. However, this recipe shows oven temp at 350F. On the Triple D Show, the chef tells Guy 450-500 degrees, which seems really high. Any info on this subject?