Zarb Bedouin BBQ

Prepare the whole lamb by cleaning and seasoning it with salt, cumin, coriander, and black pepper.

Marinate the lamb for at least 2 hours or overnight for better flavor.

Peel and chop the potatoes, carrots, and onions into large chunks.

In a large bowl, combine the rice with water and let it soak for 30 minutes.

Prepare a large pit in the ground or use a traditional zarb oven.

Heat olive oil in a pot and sauté the onions and garlic until fragrant.

Add the marinated lamb to the pot and sear on all sides until browned.

Layer the potatoes and carrots around the lamb in the pot.

Drain the soaked rice and spread it evenly over the vegetables.

Pour water over the rice until just covered, then bring to a boil.

Cover the pot tightly with aluminum foil to trap steam.

Place the pot in the pit or zarb oven and cover with hot coals.

Cook for 2-3 hours, ensuring the heat is consistent.

Check for doneness; the lamb should be tender and the rice fully cooked.

Remove from heat and let it rest for 15 minutes before serving.

Garnish with fresh herbs before serving.

Allergens