Greek Style Lamb with Rice
Indulge in the rustic flavors of **Greek Style Lamb with Rice**, a hearty and aromatic dish that brings Mediterranean comfort to your table. Succulent chunks of lamb are seared to perfection and slow-simmered in a rich sauce infused with the earthy warmth of cinnamon, zesty oregano, and fresh rosemary. Paired with fluffy, fragrant long-grain rice, this dish is elevated with tangy bursts of crumbled feta and a sprinkle of fresh parsley for a vibrant finish. Simple to prepare yet bursting with authentic Greek-inspired flavors, this recipe is perfect for cozy family dinners or casual gatherings. Serve with a squeeze of fresh lemon to brighten up the dish and transport your taste buds straight to the shores of the Aegean.
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Recipe Information
Ingredients
- 900 grams lamb shoulder or leg (boneless)
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 0.5 teaspoons ground cinnamon
- 2 sprigs fresh rosemary sprigs
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 500 milliliters chicken or beef stock
- 300 grams long-grain white rice
- 600 milliliters water
- 2 teaspoons salt
- 0.5 teaspoons ground black pepper
- 100 grams crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 4 pieces lemon wedges (for serving)
Instructions
Cut the lamb into bite-sized chunks, trimming any excess fat. Pat dry with a paper towel and season with 1 teaspoon of salt and the black pepper.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb and set aside.
In the same pot, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, oregano, cinnamon, and rosemary sprigs. Stir and cook for 1 minute until fragrant.
Stir in the tomato paste, then add the canned diced tomatoes and stock. Bring the mixture to a gentle simmer.
Return the lamb to the pot, stirring to coat it in the sauce. Cover with a lid and simmer on low heat for 60 minutes, stirring occasionally, until the lamb is tender.
While the lamb cooks, rinse the rice under cold water until the water runs clear. In a medium pot, bring the rice, water, and remaining 1 teaspoon of salt to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and water is absorbed. Fluff with a fork and keep warm.
When the lamb is ready, taste the sauce and adjust seasoning as needed. Remove the rosemary sprigs before serving.
To serve, spoon the rice onto plates, top with the lamb and its sauce, and garnish with crumbled feta cheese and chopped parsley, if desired. Serve with a wedge of lemon on the side for a burst of freshness.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 8868 mg | 386% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 26.4 g | ||
| Protein | 195.8 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4040 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
