Roasted Lamb Leg With Oriental Rice Recipe | MAGGI® Arabia

Roasted Lamb Leg with Oriental Rice

Make a beautifully slow roasted lamb and share it with your family and guests. Show them your love for cooking. A flavorful oriental rice is the perfect accompaniment


  • 1500 g lamb leg
  • 2 cups water or 500 ml
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped or 125 g
  • 250 g minced lamb
  • 8 whole cardamom pods
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • 3 cubes MAGGI® Chicken Bouillon
  • 2½ cups American rice or 500 g, soaked in water for 1 hour and drained
  • 4½ cups water or 1125 ml, additional quantity

How to Prepare

  1. Place lamb leg in oven tray. Season with salt, pepper and little vegetable oil.Place in a 200°C preheated oven for 30 mins or until it becomes golden brown in color. Add the water, then cover with foil and return into the oven. Keep in oven for another 2¼ hours or until the meat is tender.
  2. Meanwhile, heat oil in a large saucepan, add and cook onions with occasional stirring for 4 mins or until almost golden.
  3. Add in the minced lamb and cook until its brown in color, then add cardamom, spices and MAGGI® Chicken Bouillon cube, stir for a few seconds.
  4. Add the rice and stir for 2 mins, then add the additional water. Stir occasionally until it boils, then cover and simmer over a low heat for 20-25 mins or until rice is cooked.
  5. Spoon the rice in a serving platter. Remove the lamb meat from bones and arrange them over the rice and garnish with fried nuts and serve plain yogurt aside.

Nutritional Info

Energy: 732.00 Kcal
Protein: 46.00 g
Carbohydrate: 55.00 g
Fats: 35.00 g

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