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Upside-down Lamb Pilaf Recipe

Name: Zatar Lebanese Tapas & Bars Upside-down Lamb Pilaf Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless lamb shoulder or leg, cut into 1-inch cubes; 1 cup plain yogurt; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1 tsp ground black pepper; 1.5 tsp salt; 3 tbsp unsalted butter; 3 tbsp brown sugar, packed; 2 shallots, thinly sliced; 0.5 red bell pepper, thinly sliced; 0.25 cup pitted green olives, halved; 0.25 cup toasted slivered almonds; 2 cups long-grain basmati rice, rinsed until water runs clear; 2.5 cups low-sodium chicken or lamb stock (hot); 1 onion, finely chopped; 2 cloves garlic, minced; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 1 bay leaf; 0.5 tsp salt; 0.5 tsp ground black pepper; 2 tbsp vegetable oil; 2 tbsp fresh parsley, chopped; 1 tbsp fresh mint, chopped; 4 lemon wedges

Inspired by Zatar Lebanese Tapas & Bar

Time1h 50m

Serves4

Make Upside-down Lamb Pilaf Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lamb and Marinade

1 lb boneless lamb shoulder or leg, cut into 1-inch cubes

1 cup plain yogurt

2 tbsp olive oil

3 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp sweet paprika

1 tsp ground black pepper

1 1/2 tsp Celtic sea salt

Caramelized Topping (Upside-down layer)

3 tbsp Unsalted butter

3 tbsp brown sugar, packed

2 shallots, thinly sliced

1/2 red bell pepper, thinly sliced

1/4 cup pitted green olives, halved

1/4 cup toasted slivered almonds

Rice and Stock

2 cups long-grain basmati rice, rinsed until water runs clear

2 1/2 cups low-sodium chicken or lamb stock (hot)

1 Onion, finely chopped

2 cloves Garlic, minced

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1 bay leaf

1/2 tsp Celtic sea salt

1/2 tsp ground black pepper

2 tbsp Tuscany sunflower oil

Garnish & Finish

2 tbsp Fresh parsley, chopped

1 tbsp fresh mint, chopped

4 lemon wedges

Method

Lamb and Marinade

Marinate Lamb

In a bowl combine yogurt, 2 tbsp olive oil, minced garlic, cumin, coriander, paprika, 1 tsp black pepper and 1.5 tsp salt. Add lamb cubes and toss to coat. Cover and refrigerate for at least 1 hour or up to 4 hours (overnight is fine).

Caramelized Topping (Upside-down layer)

Prepare Topping

Preheat oven to 375°F (190°C). In a 10- to 12-inch ovenproof heavy skillet or flameproof casserole, melt 3 tbsp butter over medium heat. Add brown sugar and stir until it dissolves and begins to bubble gently, about 1 minute. Add sliced shallots and red bell pepper and cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Stir in halved olives and toasted slivered almonds, then spread the mixture evenly across the bottom of the pan. Remove from heat and set aside.

Rice and Stock

Sear Lamb (optional step for deeper flavor)

Heat 1 tbsp vegetable oil in a separate skillet over medium-high heat. Remove excess marinade from lamb (reserve marinade). Sear lamb cubes in batches until browned on all sides, about 2–3 minutes per batch. Transfer seared lamb on top of the caramelized layer in the ovenproof pan, arranging the pieces evenly to form the 'upside-down' top when inverted later.

Cook Aromatics

In the separate skillet used for searing (wipe if needed), add remaining 1 tbsp vegetable oil and sauté the finely chopped onion until translucent, about 4 minutes. Add the 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in the reserved marinade and scrape any brown bits to loosen; simmer 1–2 minutes.

Combine Rice and Stock

Add rinsed basmati rice to the aromatics and stir to coat the grains with oil and marinade for 1 minute. Stir in turmeric, cinnamon, bay leaf, 0.5 tsp salt and 0.5 tsp black pepper. Pour in 2.5 cups hot stock and bring to a gentle simmer.

Assemble and Bake

Carefully pour the simmering rice mixture over the lamb and caramelized topping in the ovenproof pan, spreading evenly. Cover tightly with a lid or foil. Transfer to the preheated oven and bake for 25–30 minutes, until rice is tender and liquid is absorbed.

Steam Rest

Remove pan from oven and keep covered. Let rest undisturbed for 10 minutes to steam.

Invert and Serve

Place a large serving platter over the pan, then carefully invert the pan so the caramelized topping becomes the top of the pilaf and lamb is visible. Lift the pan off. If any rice sticks to the pan, gently loosen with a spatula and return to platter. Sprinkle chopped parsley and mint over the pilaf and serve with lemon wedges on the side.

Garnish & Finish

For each serving, squeeze a lemon wedge over the pilaf to taste. Serve hot, ensuring pieces of lamb, caramelized shallots/peppers and toasted almonds are distributed on top.