Lamb and Rice

Here’s what you need:
* 3-4 lb bone-in lamb shoulder
* ½ cup @eatbeituti zesty marinade
* 3½ cup @itsactuallyco chicken broth - divided
* 2 cups basmati rice - we used parboiled long grain rice
* 1 onion
* 2 tbsp olive oil
* 2 tbsp butter
* 1 tbsp all spice
* 1 tsp black pepper
* Salt to taste
* Nuts for topping (pine nuts, almonds, pistachios – toasted)

Directions:
1️⃣ Marinate your lamb with the zesty marinade—you can do this overnight but a quick marinade works too.
2️⃣ Bring the lamb to room temperature for 30 mins before cooking. Preheat oven to 325°F.
3️⃣ Place your lamb in a Dutch oven (or tightly sealed baking dish), add ½ cup bone broth to the bottom. Optionally add onion and carrot pieces.
4️⃣ Cover and roast for 4 hours, until fork-tender. Check at the 4-hour mark and add more broth if needed.
5️⃣ Once done, let the lamb rest for 20 mins. Shred and set aside, reserving the pan drippings.
6️⃣ While the lamb roasts, soak your rice for at least 15 mins. Wash and drain.
7️⃣ Finely chop the onion. In a large pot, heat olive oil and butter on medium heat. Sauté the onion until soft.
8️⃣ Add the drained rice, allspice, and pepper. Mix well and saute for 2 minutes until the spices are fragrant.
9️⃣ Pour in lamb drippings (we had about 1 cup) + 3 cups broth. If you have more or less drippings, adjust how much broth you add. Taste and adjust salt. Bring to a boil, then cover and simmer for 25 mins.
🔟 Fluff the rice, spread on a platter, top with shredded lamb and toasted nuts. Serve with yogurt and cucumber salad.

Video instruction: https://www.instagram.com/p/DHq4TPIRBXp/