Ottoman Lamb with Saffron and Rosewater Rice Pilaf

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 30g/1¼oz honey
• 2 tbsp pomegranate
• 200ml/7fl oz warm water
• 500g/1lb 2oz lamb rump
• 150g/5½oz lean minced lamb
• ½ tsp ground cumin
• 3 tbsp fresh oregano
• 200g/7oz dried figs
• 200g/7oz prunes
• 150g/5½oz whole blanched almonds
• 300g/10½oz apple
• 20ml/4 tsp rosewater
• salt and freshly ground black pepper
• 40g/1½oz butter
• 200g/7oz basmati rice
• 200g/7oz whole almonds
• 2g saffron
• 30g/1¼oz honey
• 200ml/7fl oz light vegetable stock

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the dried figs and prunes in a bowl with the warm water and 30g honey, and soak for 30 minutes. Drain, reserve the soaking liquid, and finely chop the fruit.

2. Preheat the oven to 350°F (180°C). Peel, core and finely dice the apple. Toast the whole blanched almonds in a dry pan until golden, then roughly chop half of them.

3. In a bowl, mix the minced lamb with half the chopped fruit, the apple, the chopped almonds, the cumin, half the oregano, salt and pepper. Shape into small meatballs and bake for 15 to 20 minutes until cooked through to 160°F (71°C) in the centre.

4. Rub the lamb rump with the remaining oregano, salt and pepper. Melt some of the butter in an ovenproof pan and sear the rump for 3 minutes on each side. Transfer to the oven for 15 to 20 minutes until 145°F (63°C) in the thickest part.

5. Rest the lamb rump for 3 minutes, then slice. Meanwhile, steep the saffron in 3 tablespoons of the light vegetable stock.

6. Rinse the basmati rice. Melt the remaining butter in a saucepan, stir in the rice until coated, then add the remaining stock and the saffron liquid. Simmer covered over low heat for 12 minutes, then stir in the rosewater and leave covered off the heat for 10 minutes.

7. Warm the pomegranate, the remaining honey and 2 tablespoons of the reserved fig and prune soaking liquid in a small pan for 3 to 4 minutes until syrupy. Spoon over the sliced lamb.

8. Fluff the rice with a fork and fold in the remaining fruit and the whole toasted almonds. Serve the rice with the lamb rump and meatballs.