Made roasted lamb over rice with gravy from the drippings. I served it with Fattouch, blanched asparagus and hommous.
For the lamb I marinate overnight in lemon juice, mashed garlic, olive oil, rosemary, oregano, salt and pepper. Before roasting, make slits and insert garlic. I roasted in the oven at 350F. I covered it in foil checking the internal temperature until thermometer indicated medium (around 131F).
For the rice, I use Basmati (3 cups). Soak in water for an hour or so. Brown ground lamb or beef (1lb). Bring chicken broth to a boil. Add ground turmeric 1/2 tsp, ground clove 1/2 tsp, 7-spices or cinnamon 1/2 tsp, ground nutmeg 1/4 tsp. Add the browned meat and rice to the boiling broth. Lower the heat until rice has cooked. Put on platter and sprinkle with your favorite roasted nuts.