This is a gorgeous way to cook and serve lamb and it’s a great dish for entertaining as it can be cooked ahead of time then served on big platters with pita bread, salad and yoghurt dressing.

Serves: 8-10

For the rice pilaf

• 1 cup basmati rice
• 150 grams unsalted butter
• 2 red onions, sliced
• 1 tsp ground allspice
• 1 tsp cumin seeds
• 1 cinnamon stick
• 3 medium beetroot, scrubbed and grated

For the lamb

• 1.5 kg leg of lamb – butterflied or get your butcher de-bone a leg
• 2 tsp ground allspice
• 4-6 cloves of garlic, peeled and crushed
• 2 Tbsp pomegranate molasses
• 1 tsp sea salt
• ½ cup red wine
• ½ cup stock or water

1. To make the rice stuffing, wash the rice in a sieve until the water runs clear.
2. In a medium, heavy-based saucepan, melt the butter and fry the sliced onions for a few minutes. Add the spices and cook over a medium heat for about 10 minutes until onions are completely soft, then add the grated beetroot and cook for a few more minutes. Add the rice, then cover with water to 2cm above the level of the rice.
3. Bring to the boil, covered, then stir once. Replace the lid, and reduce heat to low and cook for 7-10 minutes. Remove from the heat and rest the rice for five minutes, with the lid on, while you prepare the lamb.
4. Preheat the oven to 150 C. 
5. For the lamb, combine the ground allspice, crushed garlic, pomegranate molasses and salt and rub over the inside surface of the lamb. Put half of the pilaf inside the leg, tuck the meat around the rice, and tie with string to secure. Place in an ovenproof dish, add the wine & stock/water, seal with foil and cook for 1.5 hours. 
6. Remove the foil and increase the oven temperature to 200 degrees Celsius. Pack the remaining rice pilaf into the dish around the lamb and roast for 15 minutes more, or until the lamb is nicely browned.
   
   TO SERVE:
   Rest for 15 minutes before carving. Serve lamb on pita breads, shredded lettuce and with minted yoghurt with the rice pilaf on the side