This is a traditional special occasion main dish in Jordan, where a whole lamb is often prepared to serve large crowds. It is a beautiful presentation that will impress your guests. Have butcher trim fat from leg of lamb and cut into 2 inch slices the full length of the leg, including the shank. Cut the slices into large chunks. Place lamb and KIBBIE SPICE in a large pot. Add water to cover and bring to a boil. Skim off foam. Reduce heat and simmer, cov- ered, until tender about 45 minutes. Drain water from lamb and reserve for preparing Basmati Rice. Keep meat warm while preparing rice. Prepare rice according to recipe on page 38, substituting the lamb broth for the water. In a small frying pan, sauté pine nuts and almonds in Clarified Butter until golden brown. Stir in pistachios, white raisins and currants. Remove from heat and set aside. Steam carrots and peas separately in a small amount of water until tender crisp. Arrange Platter: Spread rice on a large serving platter. Place lamb on top. Sprinkle nuts, white raisins and currants over lamb. Arrange carrots, peas and eggs around edge of platter. Tsatsiki and a tossed salad with Lebanese Dressing  round out this beautiful meal.