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Lebanese Lamb and Rice

Lebanese Lamb and Rice

One pan meal tender lamb and flavourful rice topped with yams.

1 medium yellow onion
1 cup long grain white rice
2 cup broth or water
1 large yam
1 Tbsp. olive oil
½ lb. ground lamb
½ tsp. salt
½ tsp. black pepper
2 cup arugula
1 lemon
Serves 2-3

Prepare Ingredients

01

1 medium yellow onion
1 cup long grain white rice
2 cup broth or water
1 large yam

Thinly slice onion into half moons. Measure out rice. Measure out broth. Peel and chop yams into 1/2” cubes.

Cook Lamb and Rice

02

1 Tbsp. olive oil
½ lb. ground lamb
½ tsp. salt
½ tsp. black pepper

Heat oil in a large frying pan. Cook onion until browned, about 8-10 minutes .

Add ground lamb, break apart into small chunks as it cooks. Continue cooking until browned. Season with salt and pepper.

Stir in rice until well coated. Add broth and bring to a simmer. Sprinkle chopped yams over rice, cover with a lid and turn to low. Cook 20 minutes. Turn off heat and let sit another 5 minutes.

Serve

03

2 cup arugula
1 lemon

Serve with a side of arugula and a fresh squeeze of lemon juice.