Ouzi

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. In a bowl, combine the lamb, yogurt, grated garlic, cinnamon, allspice, black pepper, salt, and olive oil. Mix thoroughly so every piece is coated, then leave to stand at room temperature for 15 minutes while you prepare the rice. This short marinade tenderises the lamb surface and helps it brown quickly.

   400 g lamb shoulder, boneless, cut into 3 cm chunks80 g plain full-fat yogurt2 cloves garlic, finely grated1 tsp ground cinnamon1 tsp ground allspice1/2 tsp ground black pepper1 tsp fine salt10 ml olive oil
2. 2

   Rinse the basmati rice in several changes of cold water until the water runs almost clear, then drain well. Proper rinsing removes excess starch so the grains stay separate rather than sticky.

   140 g basmati rice
3. 3

   Heat 25 g butter in a medium saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened and lightly golden. Stir in the minced garlic, cinnamon, allspice, and turmeric for 30 seconds, just until fragrant; do not let the garlic darken or the spices scorch.

   25 g unsalted butter100 g onion, finely diced1 clove garlic, minced1/2 tsp ground cinnamon1/2 tsp ground allspice1/4 tsp ground turmeric
4. 4

   Add the drained rice and stir for 1 minute to coat the grains in the spiced butter. Pour in the hot chicken stock and add the salt. Bring to a full boil, cover tightly, reduce to the lowest heat, and cook for 12 minutes. Turn off the heat and let the rice stand, covered, for 10 minutes so the grains finish steaming.

   140 g basmati rice300 ml hot chicken stock1/4 tsp fine salt
5. 5

   Meanwhile, spread the marinated lamb in a small roasting tin or on a lined tray in a single layer. Roast for 12 minutes, then turn the pieces and roast for 8-10 minutes more until browned at the edges and cooked through. The lamb should be sizzling, lightly caramelised, and reach a safe internal temperature of at least 63°C, followed by a brief rest.

   400 g lamb shoulder, boneless, cut into 3 cm chunks80 g plain full-fat yogurt2 cloves garlic, finely grated1 tsp ground cinnamon1 tsp ground allspice1/2 tsp ground black pepper1 tsp fine salt10 ml olive oil
6. 6

   While the lamb roasts and the rice rests, melt 10 g butter in a small frying pan over medium-low heat. Fry the pine nuts and almonds, stirring constantly, until golden and fragrant, 2-3 minutes. Remove from the heat as soon as they color, because nuts can burn in seconds.

   25 g pine nuts25 g whole blanched almonds10 g unsalted butter
7. 7

   Rest the lamb for 5 minutes after roasting. Fluff the rice gently with a fork to separate the grains, then transfer it to a warm serving platter or shallow bowl. Spoon the roasted lamb over the rice, scatter with the toasted nuts and chopped parsley, and serve immediately.

   10 g fresh parsley, chopped25 g pine nuts25 g whole blanched almonds400 g lamb shoulder, boneless, cut into 3 cm chunks140 g basmati rice

Origin & History

Ouzi is a celebratory Levantine dish, especially associated with Lebanon and Syria, traditionally built around fragrant rice, nuts, and richly spiced meat. In grand versions it may be made with whole lamb or pastry-wrapped portions, but the core identity remains the same: aromatic rice topped with tender meat and toasted nuts for festive occasions.