Cut lamb into 1 1/2 inch cubes, trimming fat away.
Simmer bones for 1-2 hours to make lamb stock.
Put lamb, 6 cups strained stock or water, garlic, herbs, salt and pepper into a pot and simmer until lamb is tender (about 1 hour).
Lift out lamb and set aside.
Strain stock.
Saute minced onions in oil until tender.
Add brown rice and stir.
Add 4 cups strained stock, stir and cover tightly.
Simmer over medium heat until stock is absorbed and rice is tender (about 35-40 minutes).
Do not stir during cooking.
Toss lamb and rice together gently and heap onto serving platter.
Prepare garnish: Saute almonds lightly in oil until golden; lift out with slotted spoon; then saute raisins in same pan with more oil, if necessary, until raisins are puffy.
Lift out.
Scatter almonds and raisins over lamb and rice.
Top with thin slices of raw green pepper.
This dish should be accompanied by Greek salad.