Lebanese Almond Rice Lamb Recipe

Rinse and soak rice

Place the rice in a fine mesh sieve and rinse under cold running water until water runs clear (2–3 minutes). Drain and, if time allows, soak rice in cold water for 20–30 minutes to produce fluffier grains; drain well before cooking.

Toast and chop almonds

In a dry skillet over medium heat, toast the whole blanched almonds, shaking the pan, until fragrant and lightly golden, about 4–6 minutes. Remove from heat and roughly chop or pulse in a food processor to bite-sized pieces. Reserve 1–2 tablespoons of slivered almonds separately for garnish.

Brown almonds in butter

In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the chopped toasted almonds and cook, stirring, until the nuts deepen slightly in color and are fragrant, about 2 minutes. Be careful not to burn the butter.

Cook rice

Add the drained rice to the saucepan and stir to coat grains with butter and almonds, cooking for 1–2 minutes to lightly toast the rice. Add 3.5 cups water or low-sodium chicken broth and 1 teaspoon salt, bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to finish steaming. Fluff with a fork and keep warm.

Finish rice

Stir in remaining 1 tablespoon butter, fold in toasted slivered almonds and 1 tablespoon chopped parsley. Taste and adjust salt if needed.

Prepare marinade

In a bowl, combine 1/2 cup plain yogurt, minced garlic, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp smoked paprika. Mix until smooth.

Marinate lamb

Pat the lamb pieces dry with paper towels. Toss the lamb in the yogurt-spice mixture to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.

Brown lamb

When ready to cook, remove lamb from fridge and let rest 20 minutes. Heat a large heavy skillet or Dutch oven over medium-high heat and add 1 tablespoon olive oil. Working in batches if needed, sear lamb pieces on all sides until well browned, about 3–4 minutes per side. Transfer seared lamb to a plate.

Braise lamb

Lower heat to medium, add remaining marinade to the pot and scrape up browned bits. Add 1 cup water (or stock) to deglaze, return lamb to the pot. Bring to a gentle simmer, then cover and braise on low heat for 1 to 1 1/4 hours, or until lamb is tender and pulls easily with a fork. Alternatively, transfer covered to a preheated 325°F (160°C) oven and braise for 1 to 1 1/4 hours. Check halfway and add a splash of water if liquid reduces too much.

Finish lamb

Once tender, remove lamb and set aside to rest 5 minutes. If you prefer a thicker sauce, simmer the braising liquid uncovered over medium-high heat until reduced to desired consistency, then spoon over the lamb before serving.

Plate a generous mound of almond rice on each serving plate. Arrange braised lamb pieces on top or alongside the rice.

Garnish with toasted slivered almonds, chopped parsley, and lemon wedges. Serve immediately, allowing guests to squeeze lemon over the lamb and rice.