Try this delicious Lebanese-style lamb and rice recipe, packed with fragrant basmati, rich spices, and hearty spinach โ a complete meal in one pot.
Add this slow-cooked lamb and rice dish to your cooking plans! The cozy, spicy flavors of this lamb and rice recipe are just what you need for chilly days.
Here are more ideas for comforting meat and rice combinations: Chicken and Chorizo Paella, Meatballs and Rice, or Slow Cooker Chicken and Rice.ย
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Recipe ingredients
Lamb: Boneless shoulder of lamb, chopped into pieces. If you can only get a bone-in lamb, remove the meat from the bone and use the bone to make Lamb Bone Soup. Alternatively, you can use leg meat.ย Try this Lamb Stifado made with lamb shoulder.
Basmati rice is ideal for this rice and lamb recipe.
Spinach: I use frozen and thawed spinach most of the time. However, you can use baby spinach, too; about two good handfuls of it should do it.
Stock: While lamb stock, chicken stock, beef stock, or beef bone broth are all suitable, the first mentioned is the preferred choice for this recipe.
Spices: Cinnamon stick, allspices, ground cloves, nutmeg, ginger, fine sea salt, and ground black pepper.
See the recipe card for full information on ingredients and quantities.
How to make lamb with rice?
Step #1: Soak the basmati rice until you need it in the recipe.
Step #2: Brown the lamb meat pieces on medium heat.
Step #3: In the meantime, finely chop the onions and dice the celery stalks and the carrot. Grate the garlic cloves, but keep them separated from the rest.
Step #4: Sautรฉ diced vegetables for 5 minutes. Add garlic and stir for another minute.
Step #5: Add wine and let it bubble for 1 minute. Add stock and spices. Simmer covered and on low heat for 1 hour.
Step #6: Drain the rice and add it to the pot. Cook for another 10 minutes or until the rice is tender. Add the spinach during the last 2 minutes.
Tips
Pot: Use a Dutch oven or another large pot with a heavy bottom to prevent the ingredients from catching to the bottom of the pan during the slow cooking process.
Don't forget to soak the basmati rice right at the beginning of cooking. This ensures the perfect texture.
How to store and reheat?
Refrigerate leftovers in an airtight container for 2-3 days.
Freeze leftovers for up to 3 months and defrost in the fridge.
Reheat on the stovetop in a nonstick pan, adding a splash of stock and frequently stirring. Or reheat the leftovers in the microwave in 1-2 minute intervals until hot, stirring after each interval.ย
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Lamb and Rice Recipe
Equipment
- Dutch oven or another large heavy-bottomed pot
Ingredients
- 1 cup basmati rice
- 1 tablespoon olive oil
- 1 lb boneless lamb diced, Note 1
- 1 medium onion finely chopped
- 2 celery stalks diced
- 1 carrot diced
- 2 garlic cloves grated
- ยผ cup red wine optional; you can leave it out
- 2 cups lamb stock or beef/chicken stock, Note 2
- 1 small cinnamon stick or ยฝ a regular-sized one
- ยฝ teaspoon allspice
- โ teaspoon ground cloves
- ยผ teaspoon nutmeg
- ยฝ teaspoon ground ginger
- ยฝ teaspoon ground black pepper
- ยฝ teaspoon fine sea salt
- 5.5 oz spinach frozen and thawed, Note 3
Instructions
- Rice: Rinse it well and place it in a small bowl. Cover it with boiling water (from a water kettle) and let it stand until you need it in the recipe.1 cup basmati rice
- Brown the lamb: Dry the meat pieces with paper towels. Heat the oil in the pot, add the lamb pieces, and brown them all over on medium heat, stirring frequently.1 tablespoon olive oil + 1 lb boneless lamb
- Chop: In the meantime, finely chop the onions and dice the celery stalks and the carrot. Grate the garlic cloves, but keep them separated from the rest.1 medium onion + 2 celery stalks + 1 carrot + 2 garlic cloves
- Sautรฉ: Add the onions, celery, and carrots to the pot and cook them for about 5 minutes until golden. Stir occasionally. Add the garlic and stir for another minute.
- Simmer lamb: Add the wine, let it bubble for one minute, then add the stock and all the spices. Bring to a boil, turn the heat down, and simmer, covered, for 1 hour.ยผ cup red wine + 2 cups lamb stock + 1 small cinnamon stick + ยฝ teaspoon allspice + โ teaspoon ground cloves + ยผ teaspoon nutmeg + ยฝ teaspoon ground ginger + ยฝ teaspoon ground black pepper + ยฝ teaspoon fine sea salt
- Add rice: Drain the rice and it to the lamb. Cook the dish for another 10 minutes or until the rice is tender but not mushy. Add the spinach during the last 2 minutes of the cooking time. Rest for about 5 minutes before serving.5.5 oz spinach
Notes
- Lamb: You can use lamb leg meat instead of shoulder.
- Stock: While lamb, chicken stock, or beef stock are all suitable, lamb stock is the best choice for this recipe. If you have meat with the bone in it, use the bone to make lamb stock.
- Spinach: You can also use fresh spinach. Rinse 2 good handfuls of baby spinach in a colander. Shake it well and add it to the lamb and rice 2 minutes before the end of the cooking time.
Gail V says
I made this dish last week and my husband loved it! It was even better reheated a few days later. I made it in my slow cooker (sauteed the veg, added the wine and lamb, then the lamb stock and spices and cooked for 6 hours) and later transferred it all to a large pan before adding the rice and the spinach. I especially like the method for preparing the rice and now use the method for other dishes.
Adina says
I am so happy to hear it! Thank you for the slow cooker instructions and the rating.