Middle Eastern Lamb and Rice

Middle Eastern Lamb and Rice

Makes 4
Prep 20 m
Marinate 60 m
Cook 20 m

Ingredients

Lamb

Yogurt Sauce

Rice

Directions

Lamb

  1. 1 of 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. 1 of 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. 1 of 2 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. 2 of 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: 12 g sat. fat, 84 mg chol., 32 g Fat, total, 567 kcal cal., 795 mg sodium, 25 g pro., 1 g fiber, 44 g carb.
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Printed from FamilyCircle.com 09/19/2018