Rinse long grain rice, place in a large enough bowl and cover with hot water. Soak for 2 1/2 hours. Cut leg into pieces and fry in 60 g of butter. Salt and season with pepper and put in the heated stove (180 °C ) form. Bake the meat for 1 1/2 hours. Pour a few tablespoons of hot clear soup from time to time. Sauté onion, soaked raisins and pine nuts in 60 g butter for a few minutes. Add the peeled tomatoes, mash them with a fork, add the clear soup up to 200 ml, season with cinnamon, sugar, salt and ground pepper. Cook for a few minutes, then add the well drained long grain rice. Close the saucepan and put it in the oven (180 °C). Cook the long grain rice until al dente. In the meantime, fry the liver in 40 g of butter, season with salt and add to the long grain rice with the chopped parsley. Put the long grain pilaf rice on a warmed plate, pile it up and surround it with the lamb.