Lamb ouzi

Recipes from Chef Ludovic Garnier, chef de cuisine at One & Only Royal Mirage Dubai


4kg whole baby lamb (available at Geant supermarkets; can be swapped for 3kg lamb shoulder)
2kg yoghurt
300g onion, chopped
50g garlic
60g fresh rosemary
30g cardamom
80g salt
30g white pepper
4g saffron
1kg basmati rice
500g minced lamb
200g ghee
200g onion
20g cardamom
25g sweet pepper
30g salt
25g black pepper
200g green peas, cooked
Dry fried nuts, for garnish (almonds, cashews, peanuts)
1.5l chicken stock


  1. Mix the yoghurt, garlic, onion, rosemary, cardamom and white pepper. Season with salt and rub onto the lamb. Marinate the lamb overnight.
  2. Put the marinated lamb in a baking tray at 180C for 2 hours. Cover with foil 15 minutes before its 2nd hour to make the skin crispy.
  3. Sauté the onion with ghee for 3 mins, then add the mince and cook for 20 mins, constantly stirring to prevent the meat from clumping. When the meat is browned, add salt, sweet pepper, black pepper and cardamom. Then, add chicken stock and cook on high heat for 10 mins. Add rice, stir for 5 mins and cover. Cook, covered, on low heat for 12 mins. When the rice is cooked, mix in the green peas and some of the fried nuts.
  4. Put the rice on a large platter, place the roasted lamb on top and sprinkle with the remaining nuts.