How To Make Ouzi Baked Lamb and Rice Recipe

Ouzi Lamb


  • One small whole lamb
  • Salt and Pepper
  • Cinnamon Stick/Powder
  • Garlic Cloves (About 10-15 cloves, finely diced)
  • Bay Leaves
  • Ghee(Butter) Optional


  • Long Grain rice or Basmati Rice
  • Ghee/Corn Oil
  • Seven spices
  • 1 Cup  Almonds
  • 1 Cup Pistachio Nuts
  • 2 Teaspoons of Cinnamon
  • White Pepper
  • Salt


To Marinate the Lamb, you first begin by brushing the uncooked lamb with Ghee butter, add salt and pepper inside and out of the lamb, remember that the rice stuffing also contains some salt. Apply the diced garlic cloves over the lamb along with the cinnamon for flavoring. Allow it to marinate thoroughly.


Melt the ghee (or corn oil can be used), add the almonds and simmer until golden brown. The rice should be soaked and cleaned before applying. Add the rice into the golden almonds; add the Seven spices, cinnamon, salt, and a ½ teaspoon of White Pepper. Rice should only be partially cooked.

Bring the Marinated Lamb, and fill the cavity whole with the rice stuffing. Sew it, make sure all holes are sewed.

Cover with a few Vegetables and place it in the oven at about (225-300 degrees Fahrenheit). It may take about an hour, or until lamb is cooked and tender.

  • Décor the delicious plate with vegetables around it, almonds and pistachios. Bring some freshly cut parsley and sprinkle over for a defined color and mouthwatering taste. Ouzi is one of Lebanon’s most popular dishes.

Special Thanks To Zena Sobh for providing the community with this recipe.