Stuffed Baby Lamb

Rinse the rice thoroughly under cold water, then parboil it in salted water for about 5 minutes until partially cooked. Drain and set aside.

Toast the almonds in a dry skillet over medium heat until golden, then roughly chop them. Combine the toasted almonds with the parboiled rice, seedless raisins, ground coriander, ground ginger, salt, and pepper, mixing well to form the stuffing.

Preheat your oven to 325°F (160°C). Rinse the cleaned baby lamb inside and out, then pat it dry with paper towels.

Season the cavity of the lamb generously with salt, pepper, ground coriander, and ginger. Fill the cavity loosely with the prepared rice stuffing, leaving room for the rice to expand during cooking.

Truss the opening of the cavity securely with kitchen twine or close it using skewers to prevent the stuffing from falling out. Rub the exterior of the lamb with salt, pepper, and a light coating of oil.

Place the stuffed lamb on a rack in a large roasting pan and tent it loosely with aluminum foil. Roast in the preheated oven, basting occasionally with the pan juices.

Remove the foil for the final 30 minutes of roasting to allow the skin to brown and crisp. The lamb is done when the meat is tender and pulls away easily from the bone.

Remove the lamb from the oven and let it rest for 15 minutes before carefully removing the trussing and serving the lamb whole on a large platter with the stuffing spooned around it.