Christmas wreath of creamy rice with spiced lamb, mint yogurt, and toasted almonds

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a 24 cm / 10-inch ring mold with a little of the olive oil.

2. 2

   In a wide skillet over medium heat, melt 15 g (1 tbsp) butter with 15 ml (1 tbsp) olive oil. Add the yellow onion and cook for 8 to 10 minutes until soft and lightly golden. Stir in half of the chopped garlic and cook 1 minute more.

3. 3

   Add the short-grain rice to the skillet and toast it for 2 minutes, stirring so it absorbs the fat and aromatics. Pour in 700 ml (about 3 cups) of the hot stock, add 1 tsp salt, and stir. Cook for 4 minutes, just until it starts absorbing liquid but is still quite loose.

4. 4

   Transfer the rice mixture to the prepared ring mold, spreading it evenly. Cover the mold with foil and bake for 25 minutes at 190 °C / 375 °F.

5. 5

   While the rice bakes, heat the remaining olive oil in another skillet. Add the ground lamb and cook over medium-high heat for 6 to 8 minutes, breaking it up well.

6. 6

   Once the lamb has released some fat and is browned, add the remaining garlic, ground cinnamon, ground cumin, sweet paprika, black pepper, and 1/4 tsp salt. Cook 2 minutes more so the spices lightly toast.

7. 7

   Pour 200 ml (about 3/4 cup plus 1 tbsp) of the remaining stock into the spiced lamb and cook for 3 to 4 minutes until juicy, not dry. Turn off the heat and stir in the chopped fresh parsley.

8. 8

   In a small skillet, melt the remaining 15 g (1 tbsp) butter. Add the sliced almonds and toast over medium-low heat for 2 to 3 minutes, stirring constantly, until golden. Remove immediately so they do not burn.

9. 9

   In a bowl, mix the plain Greek yogurt with the fresh mint, lemon juice, lemon zest, and a pinch of salt until smooth and creamy.

10. 10

    Remove the mold from the oven and let it rest for 5 minutes. Carefully unmold onto a large platter. If the rice feels too firm, brush or spoon over 2 to 3 tbsp of the lamb pan juices to restore shine and moisture.

11. 11

    Fill the top channel of the wreath with the spiced lamb, leaving some of the rice visible around the edges. Finish with spoonfuls of mint yogurt, pomegranate seeds, and toasted almonds.

12. 12

    Serve hot or warm. If desired, add a little more fresh parsley or mint on top just before bringing it to the table.