How to make
This recipe requires cooking the lamb slowly but in return the result is melt-in-your-mouth tender meat with an appetizing, crunchy crust. So, if you intend to serve it earlier in the day you can leave it overnight in the oven. If serving it for dinner, it's best to begin preparations before lunch.
Wash the meat very thoroughly and put it on a wooden board. Season with the spices and flip the pieces over directly into a suitably deep, oiled tray (or other container), salt and season with spices on that side as well.
Chop the greens (both kinds of onions, the garlic and parsley) and stir them in a large bowl to mix them well and have some of each everywhere. Pour them into the tray to nearly cover the meat. Cover it well with aluminum foil and place in the oven. Turn it on to 280°F (140 °C) and bake the dish for 7 hours. Do not check on it and do not remove the foil.
Once the time has elapsed, take the tray out, remove the foil. Using a wide slotted spoon transfer the meat pieces to another tray. Be careful because the meat literally falls off the bones.
Pour the rice into the 1st tray where the greens are and top off with a little water (depending on how much liquid is left). Add a little salt and return to the oven (lower level) after turning it up to 430°F (220 °C). The garnish will be ready in about 30 min. or until the rice takes in the liquid.
In the meantime, get to work on the crusts. Smear part of the meat with a little butter, the other part with honey, sprinkle ground walnuts on top. Both types of crusts are amazing, it's all a matter of taste though. I've shown both in the photos. Return the meat to the high oven (upper level) and bake about 15 min., checking periodically so it doesn't burn.
After turning off the oven, take the lamb out and leave the meat to rest about 10 min. Carefully transfer to plates, garnish and serve - knives won't be necessary.
