(Serves six)

1 boned leg or shoulder of lamb
Olive oil
Fresh rosemary sprigs
2 cloves garlic, peeled and sliced
Salt and pepper
2 onions, peeled and chopped
2 large carrots, peeled and diced
250 g Arborio rice
80 g raisins
Half tsp each ground cumin and coriander
Large pinch each ground allspice and cinnamon
1 litre chicken or vegetable stock
400 g can chickpeas, rinsed and drained
Chopped parsley

Preheat the oven to 190⁰C. Brush the lamb with olive oil and sit it in a roasting tin. Make small slits all over the lamb, tuck tiny sprigs of rosemary and slices of garlic into them, then season with salt and pepper. Roast in the oven for about an hour and a quarter, or until done to your liking. Transfer the cooked lamb to a plate, cover with foil and let it rest in a warm place.

While the lamb is cooking, heat two tablespoons of oil in a large frying pan and fry the onions and carrots gently until the onion is starting to soften. Add the rice and stir to coat with the oil, then add the raisins, spices and some salt and pepper and cook for two minutes more. Pour in 500 ml of the stock and transfer it all into a large shallow casserole. Cover with a lid or foil and bake in the oven for 20 minutes.

Stir in the chickpeas and remaining stock. Cover and put it back in the oven again and cook for about 20 minutes, giving it an occasional stir, until the liquid has evaporated and the rice is done, adding a little extra stock if necessary.

Heap the rice in the centre of a large warm platter, then carve the lamb into thin slices and arrange some round the rice and serve the rest separately, then sprinkle with chopped parsley.