Lambarabienne Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodInterest Group


 Wild and long grain rice250 Gram
 Lamb shoulder4 Pound, boned
 Apricot halves and syrup15 Ounce
 Parsley1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 5841 Calories from Fat 3421

% Daily Value*

Total Fat 381 g586.9%

Saturated Fat 166 g830.2%

Trans Fat 0 g

Cholesterol 1288.4 mg429.5%

Sodium 3556.7 mg148.2%

Total Carbohydrates 254 g84.6%

Dietary Fiber 13 g51.9%

Sugars 60 g

Protein 327 g653.6%

Vitamin A 128.4% Vitamin C 37.8%

Calcium 28.3% Iron 159%

*Based on a 2000 Calorie diet


Preheat oven to 425 degrees.
Cook rice according to package directions.
Stuff cavity in lamb with rice.
Secure opening in lamb with skewers; place in roast- ing pan.
Bake for 30 minutes or until fat is browned and crisp.
Remove lamb from oven; reduce heat to 350 degrees.
Drain off excess fat.
Pour apricots and syrup over lamb.
Bake, covered, for 2 hours longer or until tender.
Bake, uncovered, for several minutes longer, basting with syrup and pan drippings until crisp and glazed on top.
Serve surrounded with apricots.
Garnish with parsley.