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AUSTRALIAN LEG OF LAMB WITH RICE (TAREK STYLE)


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Serves

4

Prep Time

30

Cook Time

360

Ingredients

1 Australian Leg of Lamb
5 White Onions
2 tbsp Brown Sugar
1 Head of Garlic
2 Bay Leaves
10 Black Peppercorns
4 cups Lamb Stock
2 Carrots
4 Potatoes, peeled & cut in cubes (soaked in water)
3 Sweet Potatoes, peeled & cut in cubes (soaked in water)
2 cups Basmati Rice (soaked in water)
2 tbsp Turmeric
2 tbsp Butter (salted)
Olive Oil
Salt, to taste

Method

1 Pre-heat oven to 180C.
2 In a large hot pot, add oil, the leg of lamb and fry until golden brown.
3 Next, add to the pot the onions, sweet potatoes, carrots, potatoes, garlic, peppercorns, bay leaves, stock and brown sugar.
4 Cover and place in a preheated oven for about 6 hours, until lamb is tender.
5 To make the rice, in a smaller pot, add butter followed by onions and rice. Add boiling water and salt and stir gently; then cover tightly and allow to cook for 15-20 minutes.
6 Remove the lamb from the oven, cover and rest for 30 minutes before serving.
7 Place lamb in a serving dish with the rice and vegetables and drizzle with the lamb juice.
8 Serve and enjoy!