Stuffed Boneless Lamb Rib Rack, (ضلع خروف محشي)

Updated at: Wed, 01 Nov 2023 12:28:18 GMT

Step 1

Wash the rice more than once with water, then put it in a bowl and soak it in hot water for half an hour, drain it well and set aside.

Step 2

Put the lamb rib rack on a wide tray and rub it with vinegar from the inside and outside with firm scrubs until the rib is absorbed the vinegar well.

Step 3

Put all the herbs & spices in a deep bowl, add salt and 2 teaspoon of olive oil, stir the mixture well until they are well combined.

Step 4

Put half the amount of the mixture of herbs & spices on the rib and rub it vigorously until completely covered then refrigerate overnight.

Step 5

Put 2 teaspoon of olive oil in a large size saucepan, over a medium heat until the oil is hot.

Step 6

Add the almonds, chestnuts and pine nuts to the hot oil and stir the nuts until they become light golden in color, remove from the saucepan and set aside.

Step 7

Add the ground meat to the to the same saucepan, stirring for 10 minutes to break the lumps until browned.

Step 8

Add the rice, 1 teaspoon salt, ½ teaspoon seven spices and the and cook for 2 minutes until aromatic.

Step 9

Add the nuts and 2 cups of water, bing to the boil, then reduce the heat and simmer for about 10 minutes until the water has evaporated, the keep aside to cool.

Step 10

Preheat the oven to a temperature of 200 C and install the rack in the middle.

Step 11

Prepare a wide Roast Pan high edges, and to fit the size of the rib rack.

Step 12

Bring the marinated rib rack and spread on a flat board, fold it and using a strong needle and thread, sew along two sides to make a pocket.

Step 13

Place the rice stuffing in the pocket and then sew to close completely.

Step 14

Heat oil in the roasting pan, add the lamb rak, cook, turning, for 5 minutes, until browned.

Step 15

Season the lamb with the remaining olive oil, and with salt, spices, then rap the lamb rack tightly in foil and place in the deep roasting pan.

Step 16

Add 2 cups of water to the tray and bake for 1 hour at 200C then reduce the oven temperature to 160°C, adding another 1/2 cup water to the baking dish.

Step 17

Bake for a further 2 ½ hours, adding 1/2 cup of water every 30 minutes to keep the lamb moist.

Step 18

Remove the lamb from the pan and set aside to rest for 20 minutes.

Step 19

Slice the lamb thickly and serve warm.

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