Lamb and Rice Recipe

5 from 3 votes

Try this Lebanese-style lamb and rice dish! This recipe features fragrant basmati, rich spices, and hearty spinach for a truly satisfying meal.

Prep Time15

Cook Time1 30

Course: Beef, Pork and Lamb, Main Course

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free

Servings: servings

Calories: 414kcal

Author: Adina

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
Sauté: 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.
¼ cup red wine + 2 cups lamb stock + 1 small cinnamon stick + ½ teaspoon allspice + ⅛ teaspoon ground cloves + ¼ teaspoon nutmeg + ½ teaspoon ground ginger + ½ teaspoon ground black pepper + ½ 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

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.