Recipe courtesy of Alforon

Ouzi Lamb

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  • Level: Intermediate
  • Total: 4 hr 15 min
  • Active: 50 min
  • Yield: 10 servings
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1 cup vegetable oil

1 boneless leg of lamb 

3/4 cup apple cider vinegar 

1/4 cup diced garlic plus 5 to 6 peeled garlic cloves

4 large yellow onions, cut small 

1/4 cup Burgundy wine 

1/4 cup Marsala wine 

1/4 cup sherry wine 

1 tablespoon salt 

1 teaspoon ground allspice 

3/4 teaspoon ground black pepper 

1/2 teaspoon ground cinnamon 

2 or 3 small tomatoes 

4 to 5 bay leaves 

4 to 5 rosemary sprigs

Ouzi Rice:

1 pound lean ground beef

1/4 cup vegetable oil 

2 large onions, diced

3 cups long grain rice 

3 teaspoons salt 

1 1/2 teaspoons allspice 

3/4 teaspoon ground cinnamon 

3/4 teaspoon ground black pepper 

Beurre Noisette:

3 teaspoons butter

1 ounce almond slivers

1 ounce pine nuts

1 cup plain yogurt


  1. For the lamb: Preheat the oven to 350 degrees F.
  2. Heat oil in a large Dutch oven and sear lamb all around until nicely browned. Remove to a roasting pan and drizzle with apple cider vinegar.
  3. Add diced garlic, then onions to the Dutch oven and cook until tender, 8 to 10 minutes. Add Burgundy, Marsala, sherry, salt, allspice, pepper, cinnamon and 1 1/2 quarts water and let it simmer a few minutes.
  4. Add tomatoes, bay leaves, rosemary and the contents of the Dutch oven to roasting pan with the lamb. Cover it tight and roast until tender, 3 to 3 1/2 hours.
  5. For the ouzi rice: Meanwhile, add ground beef to a hot pot and cook, stirring and mashing constantly, until cooked, 10 to 12 minutes. Remove from pan and set aside.
  6. Place oil and onions in same pot and cook until tender. Add the rice and stir all together, then add the ground beef, salt, allspice, cinnamon, pepper and 4 1/2 cups water. Cover and cook on really low heat for 40 minutes.
  7. For the beurre noisette: Cook the butter in a small saucepot until it starts to brown, then add almonds and pine nuts and continue to cook until toasted.
  8. Serve chunks of lamb over ouzi rice. Top with beurre noisette and serve with yogurt.