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Middle Eastern Lamb and Rice

Middle Eastern Lamb and Rice

Nutrition Facts
  • cal. (kcal) 567
  • Makes: 4 servings
  • Prep: 20 mins
  • Marinate: 1 hr
  • Cook: 20 mins
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by 4 people
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Ingredients

Lamb
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cilantro
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 pound lamb steak, cubed into 1/2-inch pieces
Yogurt Sauce
  • 3 tablespoons plain Greek yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped parsley
Rice
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 cup uncooked basmati rice
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon salt
  • Tomato slices, chopped iceberg lettuce and harissa hot pepper sauce (for topping)

Directions

Lamb
  1. In a large bowl, whisk together olive oil, lemon juice, cumin, salt and pepper. Stir in cilantro, garlic and oregano. Stir in lamb. Cover with plastic wrap and refrigerate 1 hour.
Yogurt Sauce
  1. In a bowl, stir together yogurt, mayonnaise, lemon juice, sugar and 1 tbsp water until smooth. Stir in parsley. Cover and refrigerate until serving.
Rice
  1. Meanwhile, in a medium lidded pot, heat oil over medium heat. Stir in cumin, turmeric and rice; cook 1 minute. Pour in chicken broth and salt. Cover and bring to a boil. Reduce heat to a simmer and cook about 15 minutes, until liquid is absorbed. Let stand 5 minutes, covered, then fluff with a fork.
  2. Heat a large saute pan over medium-high heat. Drain lamb and pat dry, reserving marinade. Add to skillet and cook 2 to 3 minutes, stirring once in a while, until pieces are seared but medium-rare. Pour in marinade; bring to a boil. Simmer 2 minutes. Serve lamb, using a slotted spoon, over rice with yogurt sauce, tomato, lettuce and harissa.

Nutrition Information for Middle Eastern Lamb and Rice

Servings Per Recipe: 4
PER SERVING: 567 cal., 32 g total fat (12 g sat. fat), 84 mg chol., 795 mg sodium, 44 g carb. (1 g fiber), 25 g pro.

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