Lamb Roast Stuffed with Indian Rice

Cooking Instructions

Bring the water and saffron threads to a boil; add the rice. Cover and cook until tender and water is absorbed. Cool to room temperature.

Combine the cooked rice with the remaining ingredients and blend well. Lay the lamb out flat with the outside down. Spread the rice mixture down the center of the meat. Fold over the two sides of the lamb and tie every few inches with wet string. Rub the lamb all over with a bit of oil.

Place on the upper grill over medium-low heat, turning halfway through the cooking time.

Let rest for 5 or 10 minutes before carving.

Wine Pairing(s)

Merryvale Reserve Cabernet Sauvignon

Beckmen 'Purisma Mountain' Clone 1 Syrah

Nugan Cabernet Sauvignon

Chateau Cotes De Chambeau Montagne Saint-Emilion

Chateau De Francs Bordeaux-Côtes de Francs

Marquis de Chasse Reserve Merlot

Martin Ray Merlot

Banrock Station Cabernet Sauvignon

Domaine des Perdrix Echezeaux Grand Cru

Tait 'Basket Pressed' Cabernet Sauivnon