Pistachio-Stuffed Leg of Lamb

5-6 lbs butterflied (boneless) leg of lamb

10 cloves garlic, peeled and sliced

3 tablespoons butter (oil)

2 large onions, peeled and thinly sliced

1 cup long-grain white rice, washed and rinsed

2 tablespoons salt

1 teaspoon freshly ground black pepper

1 teaspoon turmeric

1/2 cup chopped almonds

1/2 cup unsalted pistachios

2 cups raisins

1/4 cup chopped apricots

1/2 cup dried barberries, cleaned

1/2 cup chopped, pitted dates

2 apples, peeled, cored and chopped

1/2 teaspoon cayenne pepper

2 teaspoons ground saffron threads, dissolved in 1/4 cup hot water

Juice of 1 lime

2 tablespoons of Persian spice mix (advieh).

1. Rinse the lamb and pat dry.

2. Using the point of a small knife, make 10 incisions in the lamb. Insert a sliced garlic clove in each incision.

3. In a large skillet, heat the oil over medium heat. Add the onions and fry for 15-20 minutes, stirring occasionally, until golden brown. Add the rice and stir-fry 5 minutes longer.

4. Add 2 cups of water, the salt, pepper, turmeric, almonds, pistachios, raisins, apricots, barberries, dates, apples, cayenne pepper, saffron water, lime juice and advieh and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes.

5. Preheat oven to 400 degrees. Lay the stuffing on the lamb and sew shut using a needle and strong kitchen twine. Place the lamb in a large, heavy oven-proof baking dish.

6. In a saucepan, mix 2 tablespoons melted butter, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1/4 teaspoon ground saffron threads, dissolved in hot water and 1/2 cup fresh lime juice. Set this basting mixture aside.

7. Cover the lamb with aluminum foil and bake for 1-1.15 hours.

Uncover the lamb and bake another 45 minutes longer, basing occasionally with the mixture from Step 6. The lamb will be rare (pin on the inside) when the meat thermometer inserted in the thickest part registers 150F; for well done lamb, the temperature must be 160F to 165F.