| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 100 minutes |
| Serves | 8-10 |
| Cuisine | Indian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1330 |
| Fat | 107.4g |
| Saturates | 42.8g |
| Protein | 51.4g |
| Carbs | 37.5g |
| Sugars | 4.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSteep the saffron in the rose water for at least an hour. Set aside.
Zest and juice the lemons. Mince the garlic. In a bowl, stir together the cumin, lemon zest, garlic, thyme leaves, 1 tbsp of olive oil, salt and freshly ground pepper until a paste forms. Spread the mixture evenly over the lamb. Let it stand at room temperature for 1 hour.
Preheat the oven to 220°C, gas mark 7, with a rack in the bottom third.
Pour the water into a large roasting pan with a wire rack placed in it. Place the lamb on the rack and roast until a thermometer inserted into the thickest part of the meat, near but not touching bone, reads 60°C for medium-rare, approx. 35-40 minutes.
Meanwhile make the pilaf. Finely chop the red onion. Heat 4 tbsp of oil in a large pot over a medium-high heat. Add the rice and red onion and season with the salt. Cook, stirring frequently, until the mixture has a nutty aroma and the rice turns golden in places, approx. 4-5 minutes. Stir in the stock, water and steeped saffron. Bring to a boil, then reduce to a low heat. Cover and simmer until the liquid has evaporated and rice is tender approx. 10-12 minutes. Remove from the heat and allow it to stand for 5 minutes. Uncover and fluff with a fork.
Finely chop the herbs and stir through the rice, along with the pistachio slivers and raisins.
Place the crown roast on a serving platter. Spoon the pilaf into the centre of the finished roast. Finish with a sprinkle of dried rose petals and serve.
