Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rice Pilaf With Lamb Recipe
    Lost? Site Map

    Rice Pilaf With Lamb

    Rice Pilaf With Lamb. Photo by Captain_67

    1/1 Photo of Rice Pilaf With Lamb

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Captain_67's Note:

    Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Melt butter in roaster over medium high heat.
    4. 4
      Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
    5. 5
      Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
    6. 6
      Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
    7. 7
      When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
    8. 8
      When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
    9. 9
      Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
    10. 10
      Serve onto a warm platter or plates.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    • on October 17, 2008


      DH and I made this last night for dinner and were kind of disappointed. I love all of the ingredients, however, our final product was kind of bland. I used a significant amount of salt to give it more flavor. The advantages of this dish is that it is easy to make, with ingredients many people are likely to have on hand, and there is not a lot of prep. We followed all ingredients and directions as posted.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2007


      We eat a lot of rice & after enjoying the Jambalaya from Captain 67 I tried this dish which turned out to be another winner. A great way to use lamb. The saffron is a little expensive but because it adds a beautiful color & taste it is well worth it. I did cut the peas back to half a cup (not a huge fan of peas)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rice Pilaf With Lamb

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 931.6
    Calories from Fat 465
    Total Fat 51.7 g
    Saturated Fat 20.4 g
    Cholesterol 113.3 mg
    Sodium 499.1 mg
    Total Carbohydrate 84.4 g
    Dietary Fiber 6.4 g
    Sugars 5.3 g
    Protein 33.8 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites