Tender, slow-roasted neck of lamb stuffed with savory spiced rice and ground beef, served over a bed of fluffy rice and topped with golden fried almonds. This unique Middle Eastern-inspired dish is full of warm spices and rich flavors, making it perfect for a special family meal.
The process takes a little time, but the result is absolutely worth it!
Prep time: 45–60 minutes
Cook time: Approximately 4 hours
Resting time: 30 minutes
Oven temperature: 450°F, then 400°F
Ingredients
For the lamb
3–3½ lb neck of lamb, cut in half lengthwise, with the meat separated from the bone to create a pocket in each half
For the spiced rice and beef filling
- 1½ cups long-grain rice, rinsed and strained
- 1 tbsp ghee
- 1 tbsp olive oil
- 10 oz ground beef
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 3 cups water
- ½ tbsp salt, plus ½ tbsp for the rice cooking water
- 1 tbsp seven-spice seasoning
- ½ tsp cinnamon
- ¼ tsp black pepper
- ¼ tsp cardamom
- A pinch of nutmeg (optional)
For the lamb marinade
- ½ cup yogurt
- ¼ cup tomato paste
- 1 packet Goya Sazón seasoning
- 1 tbsp garlic powder
- 1 tbsp seven-spice seasoning
- ½ tsp black pepper
- ½ tsp cinnamon
- ¼ tsp cardamom
- 1 tbsp salt
- ¼ cup vegetable oil
For serving
- Fried almonds, for garnish
- Additional cooked spiced rice, arranged on aserving platter
Instructions
1. Prepare the lamb
Ask your butcher to saw the lamb neck in half lengthwise and separate the meat from the bone to create a pocket along the length of each piece. The meat should remain attached at the ends so the filling and be tucked inside.
Pat the lamb dry and set aside while you prepare therice filling.
2. Cook the spiced beef and rice
- Heat the ghee and olive oil in a pot over medium heat .
- Add the ground beef, seven-spice seasoning, cinnamon, black pepper, and cardamom. Brownthe beef,breaking it apart with a spoon as itcooks.
- Add the chopped onion and ½ tablespoon of salt.Stir well, cover, and cook over low heat until theonionbecomes tender.
- Add the minced garlic and optional nutmeg. Stir,cover, and cook for another 30 seconds.
- Add the rinsed and strained rice. Stir and fry therice with the beef for about 30 seconds.
- Pour in the 3 cups of water and add the remaining½ tablespoon of salt. Bring to a boil.
- Cover the pot, reduce the heat to low, and simmer until the rice is partially cooked but still firm in the center .
- Using a slotted spoon, scoop out approximately one-third of the partially cooked rice mixture and reserve it on a plate. This will be used to stuff thelamb.
- Continue cooking the remaining rice until tenderand fluffy. Set aside to serve as the base of the platter .
Tip: Keep an eye on the rice during both stages. The reserved portion will finish cooking inside the lamb, while the remaining rice should be fully cooked and fluffy .
3. Make the lamb marinade
Preheat the oven to 450°F (232°C).
In a bowl, whisk together the yogurt, tomato paste,Goya Sazón, garlic powder, seven-spice seasoning, black pepper, cinnamon, cardamom, salt, and vegetable oil until smooth.
This flavorful marinade also works wonderfully with other types of meat.
4. Season and stuff the lamb
- Coat each lamb neck piece generously with themarinade, making sure to cover both the insidepocketand the outside.
- Divide the reserved rice and beef filling evenlybetween the two pieces of lamb.
- Carefully tuck the filling inside each pocket.
- Tie each piece securely with kitchen twine to holdthe filling in place during roasting.
Don’t worry if the tying isn’t perfect. The goal is simplyto keep as much of the filling inside as possible.
5. Wrap and roast
- Place each stuffed lamb piece on a sheet ofparchment paper and roll it up tightly.
- Wrap each parchment package again in aluminum foil, sealing the ends securely to retain moisture.
- Place the packages in a roasting pan and bake at450°F for 30 minutes.
- Reduce the oven temperature to 400°F (204°C)and continue roasting for approximately 3 hours,untilthe lamb is very tender.
Cooking time can vary depending on the thickness of the meat and your oven, so check that the lamb is thoroughly cooked and tender before proceeding.
6. Unwrap and brown the lamb
Carefully open the foil and parchment paper, taking care to avoid the hot steam.
Return the lamb to the oven and broil until the outside develops a beautifully browned, slightly crisp finish. Watch it closely to prevent burning.
Allow the lamb to rest for 30 minutes before cutting.Resting helps the meat retain its juices and makes it easier to serve.
7. Assemble and serve
- Spread the cooked spiced rice over a largeserving platter.
- Place the roasted stuffed lamb neck pieces on topof the rice.
- Sprinkle generously with golden fried almonds.
- Serve warm, cutting the lamb into portions soeveryone gets some tender meat and deliciousrice filling.
Notes & Tips
- Ask your butcher to prepare the pockets. This makes stuffing the lamb much easier and helps keep the meat intact.
- Don’t fully cook the rice reserved for stuffing. It will continue cooking inside the lamb as it roasts.
- Seal the packages well. Wrapping the lamb tightly helps keep it moist throughout the long cooking process .
- Let the lamb rest before slicing. This gives the juices time to redistribute.
- Finish with fried almonds. Their crunchy texture complements the tender lamb and aromatic rice beautiful .