Leg of Lamb Stuffed with Rice

Leg of lamb stuffed with rice is the Pakistani holiday centerpiece that proves a roast lamb does not need to be plain. The technique borrows from both South Asian and European cooking: a butterflied boneless leg of lamb gets spread with a savory rice stuffing, rolled tight, and roasted until the outside crusts and the inside stays blush-pink.

The stuffing is where the recipe earns its name. Button mushrooms, bell pepper, onion, and whole red chiles cook down in butter and oil before getting folded into already-cooked boiled rice with fresh cream and coriander leaves. A lemon juice, garlic paste, and chili powder marinade rubs over the outside for the classic Pakistani spice lean.

The netting trick is key. Once stuffed and rolled, the lamb goes into a butcher’s netting to hold its shape during roasting. Any extra filling gets tucked into the ends before tying off with kitchen string.

Chef Tips

• Let the stuffing cool completely before spreading on the lamb. Warm stuffing cooks the meat from the inside while rolling, making it tough.
• Roll the lamb tightly and evenly. Loose rolls cook unevenly and the stuffing tries to escape during roasting.
• Use a meat thermometer to hit your target doneness. 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Any more and lean lamb dries out fast.
• Do not skip the 15 to 20 minute rest. Slicing too early dumps juices onto the board and leaves dry meat on the plate.

Variations

• Stir chopped pistachios or golden raisins into the rice stuffing for a Mughlai twist.
• Use a spiced lamb marinade with yogurt and garam masala for deeper color and tang.
• Stuff with a basmati rice and ground lamb kheema filling for a double-lamb version.