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Ingredients:
1 whole leg of lamb (approximately 3 kg)
2 tablespoons coarse salt
1 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon dried rosemary
3 cloves garlic, crushed
3 tablespoons olive oil
3 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
½ cup fine breadcrumbs
½ cup lamb stock, placed in a baking dish
4 cups basmati rice, washed and soaked
6 cups hot lamb stock
Saffron threads, soaked in 3 tablespoons cold water
1 teaspoon finely grated ginger
2 tablespoons butter
½ cup toasted sliced almonds
¼ cup raisins
2 tablespoons toasted pine nuts
Salt to taste
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