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    You are in: Home / Recipes / Lebanese Lamb and Rice Recipe
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    Lebanese Lamb and Rice

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on March 15, 2009

      Hi, we loved this. I took the advice and watched my cinnamon, used mixed nuts. Absolutely easy and lovely to make!

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    • on May 24, 2004

      Made this along with hummus and pita with a salad. I used almonds (had them on-hand) and ground beef rather than lamb. My family and I enjoyed it, but next time, I'll cut the cinnamon down to 1/4 teaspoon as it tended to overpower the dish (may be that my cinnamon was overly strong). Thanks, now I won't have to send my husband across town to buy take-out to get my fix of Lebanese.

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    • on August 28, 2011

      We're a family of 3, from the UK. We don't use "cup" measurements here, so I used the same amount of rice that I'd usually cook (which is about 3 cups' worth I reckon), and I followed the rest of the recipe exactly. Still, there seemed an awful lot of mince in the mixture, so I'll cut the mince by half next time - yes, there'll be a next time because it was gorgeous!!!

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    • on August 30, 2009

      Tasty easy recipe. The amount of cinnamon was just right for my taste. I recommend topping this dish with lots of freshly chopped flat-leaf parsley. It looks pretty on a platter.

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    Nutritional Facts for Lebanese Lamb and Rice

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 587.6
     
    Calories from Fat 320
    54%
    Total Fat 35.5 g
    54%
    Saturated Fat 15.5 g
    77%
    Cholesterol 98.1 mg
    32%
    Sodium 123.1 mg
    5%
    Total Carbohydrate 42.2 g
    14%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.3 g
    5%
    Protein 23.0 g
    46%
    Detailed Nutrition Values About Nutrition Info
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