Rice Bowl With Sliced Lamb Recipe
Our homemade specially seasoned rice pilaf, topped with sliced roasted leg of lamb, tomatoes and red onions. Served with your choice of one homemade sauce.
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Ingredients
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Rice Pilaf
Lamb
Toppings
Sauce (optional)
Method
Prepare Rice Pilaf
- 1
- 2
Cook the Rice
Add the basmati rice to the saucepan and stir for about 2 minutes, allowing the rice to absorb the flavors. Pour in the chicken broth, and add salt, black pepper, cumin powder, and cinnamon. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Prepare Lamb
- 3
Marinate the Lamb
Preheat your oven to 400°F (200°C). In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the leg of lamb.
- 4
Roast the Lamb
Place the seasoned leg of lamb on a roasting pan and roast in the preheated oven for about 1 hour or until the internal temperature reaches 145°F (63°C) for medium-rare. Let it rest for 10 minutes before slicing.
Assemble the Bowl
- 5
Layer the Ingredients
Once the rice is cooked, fluff it with a fork and divide it into serving bowls. Top each bowl with sliced roasted lamb, diced tomatoes, and thinly sliced red onions.
- 6
Serve with Sauce
Offer your choice of homemade sauce such as tzatziki or chili sauce alongside the rice bowl for added flavor.
