Lebanese Lamb and Rice
Elevate your dinner table with this exquisite Lebanese Lamb and Rice recipe, a traditional Middle Eastern dish brimming with warm spices and aromatic flavors. Tender chunks of lamb are slow-cooked with a fragrant blend of cinnamon, bay leaf, and black peppercorns to create a rich, flavorful broth used to infuse the rice with savory goodness. Enhanced with a medley of ground cinnamon, allspice, and nutmeg, the rice is then topped with golden, buttery toasted almonds and pine nuts for a delightful crunch. Finished with a sprinkle of fresh parsley, this dish is perfect for festive gatherings or a hearty family meal. Serve it warm as a showstopping centerpiece that pairs perfectly with a crisp salad or tangy yogurt sauce. This Lebanese lamb and rice recipe is both comforting and elegant, making it an irresistible choice for lovers of authentic Middle Eastern cuisine.
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Recipe Information
Ingredients
- 1 kg lamb shoulder or leg (boneless)
- 1 large onion
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp whole black peppercorns
- 2 tsp salt
- 2 cups short-grain or medium-grain rice
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 0.5 tsp ground nutmeg
- 2 tbsp butter or clarified butter (ghee)
- 0.5 cup slivered almonds
- 0.25 cup pine nuts
- 2 tbsp chopped parsley (for garnish)
- 6 cups water
Instructions
Cut the lamb into large chunks and set aside.
Peel and quarter the onion.
In a large pot over medium heat, add the lamb, onion, cinnamon stick, bay leaf, black peppercorns, 1 teaspoon of salt, and 6 cups of water.
Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the lamb is tender and fully cooked. Skim off any foam or impurities from the surface as it cooks.
Once the lamb is cooked, remove it from the broth and set it aside. Strain the broth and reserve it for cooking the rice.
Rinse the rice under cold running water until the water runs clear to remove excess starch.
In a large pot, melt 1 tablespoon of butter over medium heat. Add the rinsed rice, ground cinnamon, ground allspice, ground nutmeg, and 1 teaspoon of salt. Stir for 1-2 minutes to coat the rice with spices.
Measure 4 cups of the reserved lamb broth and pour it into the rice. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
While the rice cooks, heat the remaining 1 tablespoon of butter in a small pan over medium heat. Toast the slivered almonds and pine nuts until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
To serve, arrange the cooked rice on a large serving platter. Top with the cooked lamb chunks and sprinkle with the toasted nuts.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 5481 mg | 238% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 13.3 g | ||
| Protein | 213.3 g | 427% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 507 mg | 39% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3769 mg | 80% | |
*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.
