Shuwa (Omani Smoked Lamb)

Preheat the oven to 425°F (428°F).

Using a sharp knife, pierce the leg of lamb all over and insert whole garlic cloves into the holes to infuse flavor.

Generously rub the entire lamb with the Shuwa spice rub, ensuring the mixture coats all surfaces, then cover and refrigerate for at least 4 hours (up to 24 hours for maximum flavor).

Line a large baking tray with a wire rack; place the marinated lamb on the rack and add 2 cups of water to the tray to create steam during cooking.

Wrap the lamb tightly with two sheets of baking parchment or foil, then cover with two sheets of heavy-duty aluminum foil to seal in moisture.

Bake the wrapped lamb at 425°F for 30 minutes, then lower the oven temperature to 350°F (338°F) and continue baking for 3 hours and 30 minutes, or until the meat is tender and easily pulls away from the bone.

While the lamb is roasting, prepare the rice: bring a pot of water to a boil, add the washed Canary basmati rice, aromatics, and a pinch of salt, and cook for about 10 minutes until the grains are 90 % done.

Drain the rice, return it to the pot, and steam over the lowest heat for an additional 10 minutes, keeping the lid on; fluff with a fork before serving.

When the lamb has finished its oven time, remove the foil and place a small piece of charcoal on a heat‑proof dish beside the meat; drizzle the charcoal with a tablespoon of ghee and quickly cover the lamb again to allow it to smoke for 30 minutes.

After smoking, remove the charcoal, uncover the lamb, and let it rest for 10 minutes before carving.

Carve the smoked lamb into serving portions and arrange on a platter alongside the steamed rice.

Optionally, serve with a side sauce such as a yogurt‑mint dip or a tomato‑based chutney.