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1
Make slashes into the meat with a sharp-pointed knife and insert the pieces of garlic.
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2
Rub the meat all over with oil, salt, and pepper and put it in a roasting pan in a preheated 400F oven.
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3
For rare meat roast 12 minutes per pound plus 20 minutes more; for medium-rare, roast 16 minutes per pound plus 20 minutes more; for well-done, roast 20 minutes per pound plus 20 minutes more.
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4
The Middle Eastern way is well-done.
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5
Prepare the stuffing.
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6
In a large pan, fry the meat in 2 tablespoons of the oil, turning it constantly and breaking up lumps, until it has changed color.
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7
Add the rice, and stir well for a few minutes.
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8
Then add salt, pepper, cinnamon, and allspice.
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9
Pour in the boiling stock, mix well, and simmer, covered, for 20 minutes, or until the rice is tender, adding a little stock or water if it becomes too dry.
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10
Fry the mixed nuts in the remaining oil until they just begin to color, and mix them into the rice before serving.
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11
Let the meat rest in the turned-off oven with the door open for 15 minutes before carving.
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12
Serve accompanied with the stuffing.
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13
Add to the stuffing 1 teaspoon cardamom, and pinches of ground cloves and nutmeg.
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14
Add 1/4 cup raisins to the stuffing.
