Lebanese Lamb and Rice for Two

A different spin on comfort food, this rice main dish is very easy to make. It’s a light dinner on a hot day!

Lebanese Lamb and Rice

Makes 2 servings

1 tbsp butter
1/2 lb ground lamb
1/2 tsp kosher salt
1/2 tsp black pepper
1 clove garlic, minced
1/2 cup jasmine rice (raw)
1 1/2 cups chicken or beef stock
1 cup plain Greek yogurt
1 oz. roasted pistachios, chopped (see note)
4 fresh mint leaves, chopped
1 cup sliced cucumbers

Use a covered skillet or sauté pan for this recipe.

Melt butter in the pan, then brown the ground lamb. Season with salt and pepper while cooking. When lamb is almost done, add garlic and cook along with the lamb. Do not drain the fat from the pan.

Add rice and stir until it’s well coated. Pour in stock (chicken and beef both work in this recipe). Simmer, covered, until the liquid is fully absorbed, stirring once or twice to make sure the rice doesn’t stick to the bottom of the pan. It will take about 15 to 20 minutes to fully cook the rice.

Allow the rice to rest, covered, for 5 more minutes.

Spread yogurt in the bottom of your plate, then top with the lamb and rice mixture. Sprinkle pistachios and chopped mint leaves on top. Serve with sliced or chopped cucumbers.

NOTE: If you don’t have pistachios, shelled pumpkin seeds (pepitas) make a fair substitute.

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Lebanese Lamb Rice for 2
Copyright 2020 Barb Szyszkiewicz. All rights reserved.

Copyright 2020 Barb Szyszkiewicz for Cook and Count.

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