Recipes - print - Mediterranean Lamb and Rice Casserole

Mediterranean Lamb and Rice Casserole - Recipe

This versatile dish is good with either fresh or left-over cooked lamb, and can be cooked on the stove-top or in the oven.
view recipe online:
Mediterranean Lamb and Rice Casserole Recipe
  • Trim any large areas of fat from the meat and salt and pepper lightly. In a heavy skillet or Dutch oven, heat oil and brown lamb (if using already cooked lamb, skip this step). Remove lamb and set aside. Remove all but 2 - 3 tablespoons fat from the pan. If less than 2 tablespoons remains, add more olive oil.
  • Add onions, garlic, rice, salt, turmeric, cumin, ginger, paprika and cinnamon to pan in which meat was browned and cook, stirring, for 4 - 5 minutes.
  • Add wine, water, and lamb. Stir to mix well.
  • Cover tightly and adjust heat to maintain a simmer (if using oven instead of stovetop, bake at 375) for about 45 minutes.
  • Add olives and lemon, if using, and check to make sure there is still some moisture. Cook another 15 minutes, or until lamb and rice are both tender.
Prep Time: 20 minutes
Cook Time: 1 hour
Container: heavy pot with lid
Servings: 6
-1 pound lamb, cubed (3/4 - 1 inch cubes)
-2 tablespoons olive oil
-2 onions, sliced or chopped
-4 cloves garlic, or to taste
-1 cup long grain rice, preferably brown
-1 teaspoon salt, (in addition to salt and pepper for uncooked lamb cubes)
-1 teaspoon turmeric
-1 teaspoon cumin
-1 teaspoon ginger
-1 teaspoon paprika
-1/4 teaspoon cinnamon or allspice
-1 cup dry wine
-1 1/2 cups water
-6 kalamata or other flavorful olives, coarsely chopped
-1 tablespoon chopped preserved lemon (optional, but tasty)