Rice Pilaf With Lamb

Recipe by Captain_67
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
  • Preheat oven to 350°F.
  • Melt butter in roaster over medium high heat.
  • Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
  • Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
  • 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.
  • When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
  • When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
  • 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.
  • Serve onto a warm platter or plates.
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