Center for International Private Enterprise

Stuffed Rack of Lamb

Name: Stuffed Rack of Lamb (Dalae Mahshi Bil-Ruzz)
Yield: 6 servings
Ingredients: 2 tablespoons vinegar; 5 grams freshly ground black pepper; 1½ kilograms rack of lamb; 1 teaspoon salt, plus more for rubbing the lamb; 1 cup (300 grams) rice; 8 tablespoons (120 milliliters) olive oil; ½ cup finely chopped parsley; 7 grams grated nutmeg; 50 grams pine nuts; 3 grams cinnamon; 1 sweet red pepper, sliced; 150 grams ground lamb (leave some fat on for more flavor); 2 cups (470 milliliters) water

Dalae Mahshi Bil-Ruzz

Preparation info

6
servings

Difficulty
Easy

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

It may sound complicated, but this is a simple dish, with many possible variations. Mohamad Yahya learned this from his grandmother, improved his technique with his mother, and added his own twists — such as rubbing the ribs with vinegar and cinnamon — on his own.

Ingredients

8 tablespoons (120 milliliters) olive oil
50 grams pine nuts

Main course
Gluten-free

Method

Preheat the oven to 200°C (400°F). Warm 2 tablespoons (30 milliliters) of the oil in a smal