Lamb and Rice Casserole

READY IN: 2hrs 10mins
Recipe by Gingerbee

In spring, lamb is plentiful. This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers.

Top Review by Angela Sara

This is soooo tasty!!! I used lean cubes of lamb leg and a teaspoon of cloves (didn't have allspice). The meat was soft and the rice was absolutely delicious!! Thank you for sharing this one.

Ingredients Nutrition


  1. Trim fat from lamb shanks.
  2. In a heavy pot, brown well in butter.
  3. Add onions; saute until soft.
  4. Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
  5. salt and pepper.
  6. Bring to a boil.
  7. Cover and simmer 1-1/2 hours.
  8. When lamb is tender melt butter to bubbling in saucepan.
  9. Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
  10. Add remaining salt; set aside.
  11. Remove lamb shanks from pan.
  12. Measure broth and add water to measure 2-1/2 cups.
  13. Return shanks to pan.
  14. Bring to a boil.
  15. Stir in sauteed rice and butter.
  16. Simmer, covered, 30 minutes.
  17. Allow to stand, covered, 10 minutes before serving.
  18. Spoon yogurt over top of rice.

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