butter-flavored refrigerated cooking spray

1/2	teaspoon (2.5 ml) ground cumin

1/2	tablespoon (7.5 ml) ground cinnamon

1

bay leaf

6	ounces (120 g) finely chopped onion

1 1/2

cups (225 g) raw white rice

3	cups (720 ml) water

1/4	teaspoon (1.25ml) kosher salt

1	tablespoon (15 g) currants

1	tablespoon (15 g) slivered almonds, toasted

1/4	cup (28 g) chopped fresh mint

1. Lightly coat a nonstick covered pot with cooking spray. Add the cumin, cinnamon, and bay leaf and stir until the mixture is fragrant. Add the onion and cook, stirring for 2 minutes. Add the rice and stir to coat. Stir in the water, salt and currants. Bring to a simmer, cover and cook for 20 minutes until all the liquid is absorbed.
2. Just before serving, remove bay leaf and stir in almonds and mint. Fill center cavity of crown roast of lamb with rice mixture or place in a serving bowl. Serve immediately.