Best 3 Arabian Roast Lamb Fit For A King And Queen With Spiced Rice Recipes

Indulge in the regal Arabian Roast Lamb, a masterpiece fit for royalty. This succulent dish tantalizes taste buds with its tender lamb marinated in a symphony of aromatic spices, roasted to perfection and served amidst a bed of fluffy spiced rice. Accompany this majestic main course with a trio of delectable sides: a refreshing Cucumber and Tomato Salad, a zesty and tangy Yogurt Sauce, and a flavorful Lentil Soup, each offering a unique harmony of textures and flavors. This culinary journey will transport you to the vibrant heart of Arabia, leaving you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LEG OF LAMB WITH MOROCCAN SPICES

Leg of Lamb With Moroccan Spices image

There's nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma - and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories dinner, roasts, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon freshly ground black pepper

Steps:

Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.
Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving and serving.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 17 grams, Sodium 443 milligrams, Sugar 0 grams, TransFat 0 grams

ARABIC STYLE RICE WITH LAMB MEAT

Arabic Style Rice With Lamb Meat image

I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts.

Provided by Hommus

Categories Long Grain Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs finely chopped lean lamb or 1 1/2 lbs ground lamb
2 cups long grain rice (Basmati is excellent)
3 tablespoons butter
3 1/2 cups boiling chicken broth or 3 1/2 cups boiling water
2 teaspoons salt
1/2 teaspoon black pepper
1/2 allspice
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon saffron (for color with chicken broth) (optional)
1/2 cup pine nuts (pignoli nuts) (optional)

Steps:

Brown lightly lamb meat in butter.
Add salt and spices and stir for 2 minutes.
Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
Bring to Boil.
Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
Let cool for ½ hour and put in large serving dish and ready to serve.
You can serve with natural plain yogurt if desired.
(optional).
in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
Decorate rice and meat dish with the sauted pine nuts and serve.

Nutrition Facts : Calories 466.5, Fat 14.2, SaturatedFat 7.1, Cholesterol 88, Sodium 1349.8, Carbohydrate 50.1, Fiber 0.9, Sugar 0.6, Protein 31.2

EASTERN LAMB ROAST RUB

Eastern Lamb Roast Rub image

If you plan to prepare a lamb shoulder roast or leg of lamb, here's a good pre-roasting rub which will boost the flavor of the end product. It's essentially a combination of both American and Asian blends. This is enough for a very large roast. Enjoy!

Provided by Bone Man

Categories Asian

Time 10m

Yield 1 batch

Number Of Ingredients 4

Ingredients

2 teaspoons seasoning salt
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1/4 teaspoon five-spice powder

Steps:

Blend all the rub ingredients.
Rub this blend all over the roast.
Allow the roast to sit for a few minutes after applying the rub and prior to roasting.
Not all the rub will stick to the roast -- that's okay. Just use whatever sticks.
NOTE: I also like to melt a stick of butter and pour carefully over the roast once it has been seasoned and is in the roaster.

Nutrition Facts : Calories 6, Fat 0.2, Sodium 0.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.1, Protein 0.2

Tips:

Choose the right lamb: Select a high-quality leg of lamb with a good amount of marbling. This will ensure the meat is tender and flavorful.

Prepare the lamb: Trim any excess fat from the lamb and score the skin in a diamond pattern. This will help the marinade penetrate the meat and allow the fat to render during cooking.

Make the marinade: The marinade is what gives the lamb its incredible flavor. Combine olive oil, garlic, lemon juice, cumin, coriander, paprika, cinnamon, and salt in a bowl. Mix well and pour over the lamb, ensuring it is evenly coated.

Marinate the lamb: Cover the lamb and refrigerate it for at least 4 hours, or overnight. This will allow the flavors of the marinade to fully penetrate the meat.

Roast the lamb: Preheat the oven to 350°F (175°C). Place the lamb in a roasting pan and add some water or broth to the bottom of the pan. Cover the pan with foil and roast the lamb for 2-2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Make the spiced rice: While the lamb is roasting, prepare the spiced rice. Cook the rice according to the package instructions. In a separate pan, sauté onions, garlic, and ginger until fragrant. Add the cooked rice, cumin, coriander, paprika, cinnamon, and salt. Stir to combine and cook for a few minutes until the spices are well incorporated.

Serve the lamb and rice: Once the lamb is cooked, let it rest for 10-15 minutes before carving. Serve the lamb with the spiced rice, roasted vegetables, and your favorite dipping sauce.

Conclusion:

This Arabian Roast Lamb with Spiced Rice is a truly special dish that is perfect for any special occasion. The lamb is tender and juicy, with a beautifully spiced crust, while the rice is flavorful and aromatic. This dish is sure to impress your guests and leave them wanting more.