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servings:

This Arabian Gulf showstopper is traditionally prepared by stuffing a whole lamb with rice or pasta, nuts, onions, and spices. Martha simplifies the dish by using lamb shoulder instead.

• 1 lamb shoulder (3 to 5 pounds), boned, trimmed of excess fat, and butterflied, bones reserved
• Kosher salt and freshly ground pepper
• 3 1/2-inch piece fresh ginger, peeled
• 5 cloves garlic
• 2 pinches saffron threads
• 4 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped
• 6 cardamom pods
• 4 whole cloves
• 3 bay leaves
• 2 cinnamon sticks
• 1 tablespoon black peppercorns
• 1/4 cup melted ghee
• 2 tablespoons tomato paste
• 2 cups basmati rice
• 1 pound fingerling potatoes, halved if large
• 6 tablespoons extra-virgin olive oil
• Zest of 1 navel orange, plus 2 tablespoons fresh orange juice
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon white balsamic vinegar
• 2 cups baby arugula
• 1/2 cup dried currants
• 1/2 cup chopped pistachios
• Clementines, halved and whole, for garnish

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