Best Lamb Pilaf Recipes

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

RICE PILAF WITH LAMB, CARROTS, AND RAISINS

Steps:

• Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
• While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
• Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
• Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.

CROWN ROAST OF LAMB WITH PILAF STUFFING

Steps:

• Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
• Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
• Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
• Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
• Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
• Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.

LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF

Steps:

• Preheat the broiler and arrange the oven rack 8 inches from the broiler.
• Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
• Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
• Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
• When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
• Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

BULGUR PILAF WITH LAMB

Steps:

• Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.

RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF

Steps:

• Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
• Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
• Preheat the oven to 375 degrees F.
• Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
• Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
• Increase oven temperature to 400 degrees F.
• Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
• Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
• Preheat the oven to 350 degrees F.
• Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
• Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
• Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.

CURRIED RICE PILAF WITH LAMB

Steps:

• Heat oven to 350 degrees.
• Grease a shallow 2-quart baking dish.
• In a large skillet, brown chops in butter.
• Remove chops; sprinkle with salt and pepper.
• Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
• Stir in remaining ingredients; pour into prepared dish.
• Arrange chops on top.
• Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

LAMB LOVER'S PILAF

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from skillet and set aside.
• Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes.
• Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.

RICE PILAF WITH LAMB

Steps:

• 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.

GREEK LAMB PILAF WITH CINNAMON

Steps:

• Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan. Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
• Soak the raisins in the wine. After 5 or 10 minutes, uncover the pan and stir the onions; re-cover. When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so), add the olive oil and raise the heat to medium-high.
• Cook, stirring occasionally, until the onions are nicely browned. Add the garlic and stir. Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
• Bring to a simmer and add the lamb and 2 cups hot water. Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
• Check that the rice is done, if it is not, add a bit more water. Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
• Check the seasoning, garnish with parsley, and serve.

LAMB PILAF

Steps:

• Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
• Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
• Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
• Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
• Stir in the allspice and cinnamon and serve hot.
• Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.

LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS

Steps:

• Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
• Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

LAMB KABOBS WITH BULGUR PILAF

Steps:

• In a large resealable plastic bag, combine the garlic, vinegar, mint and oil; add lamb. Seal bag and turn to coat; refrigerate for several hours or overnight., For pilaf, in a large skillet, melt butter. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork., Drain and discard marinade. Thread onto six metal or soaked wooden skewers., Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf.

LAMB AND APRICOT PILAF

Steps:

• In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
• Brown the lamb in batches, transferring it to the bowl.
• Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
• In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
• Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
• Add salt and pepper to taste and 4 cups of water.
• Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
• In a large casserole, spread 1/3 of the rice mixture in an even layer.
• Spoon ½ the lamb mixture over rice.
• Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
• Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
• Serve with yoghurt.

LAMB CHOPS WITH POMEGRANATE SAUCE & SAFFRON PILAF

Steps:

• Preheat the broiler and arrange the rack 8 inches from the broiler.
• Heat a pot with a tight-fitting lid over medium heat. Add the butter and melt, then add the orzo and stir. Toast the pasta to golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads to the pan and stir in the stock. Bring the liquid to a boil, then reduce to a simmer and cover the pot. Cook the rice for 15 to 18 minutes, until tender.
• Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Add the wine and Worcestershire to the juice, then add the peppercorns, cloves, and bay leaf. Bring to a boil, reduce the heat to a simmer and reduce the liquid by half, 6 minutes or so. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture back into the sauce. Cook to thicken, about 1 minute; remove the whole cloves and bay leaf before serving.
• Arrange the chops on a broiler pan and season with salt and pepper. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
• When the chops go in, heat the EVOO in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then wilt in the spinach and season with salt, pepper, and nutmeg.
• Serve the chops topped with pomegranate sauce, and with saffron pilaf and wilted spinach alongside.

SPICED LAMB & COCONUT PILAF

Steps:

• Heat the oil in a pan and cook the onion for 3-5 mins until soft. Add the lamb and stir-fry for 5-7 mins until brown.
• Stir in the rice, curry paste, stock and coconut milk. Bring to the boil, then turn down the heat and simmer very gently for 10-12 mins until the rice is tender and the liquid has mostly been absorbed. Stir in the peas, cook for 2 mins more, then squeeze over the lemon, sprinkle over the coriander and serve.

ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF

Steps:

• Heat butter in heavy pan and fry onion until golden.
• Add meat and brown on all sides.
• Season to taste with salt, pepper, turmeric and cinnamon.
• Mix in raisins and apricots.
• Add water (about 3/4 cup) to cover.
• Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender.
• Stir occasionally to prevent scorching, adding water if necessary.
• Texture should be thick but pourable.
• Boil 4 cups water, add 1/2 teaspoon salt and rice.
• Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender.
• Fluff with fork.
• Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
• Set over very low heat, stretch clean cloth over pot and place cover over cloth.
• Steam 20 minutes, or until rice is tender.

LEMON GARLIC CHICKEN WITH LAMB RICE PILAF

Steps:

• First prepare chicken washing thoroughly and patting dry. Take olive oil in your hands and rub all over chicken, inside and out. Mash Garlic into a paste and mix with salt and pepper and allspice in a small bowl. Rub mixture all over and inside chicken. Juice the lemons and add to bottom of roasting pan with water to cover the bottom of the pan. Rice stuffing: Saute onions in olive oil until golden. Add lamb and saute until no longer pink. Add spice, salt and pepper to taste. Transfer to large pot. Add rice stirring to mix all ingredients. Add water, cover and simmer for 20 mins. At this point you can either stuff the chicken with stuffing, or leave the rice to serve seperately. Roast Chicken until thermometer reaches 165 degrees. Baste occasionally with lemon juices from the bottom of the pan. Remove from oven and tent with foil for 20 mins before carving. Garlic dip sauce: Mix all ingredients and place in Refridgerator for 2 hours. Serve with Chicken and rice as a dip. To serve: Carve Chicken keeping wings and drums intact. In a large platter, place rice at the bottom. Place chicken around on top of the rice. Sprinkle with Pine Nuts and serve.

GREEK LAMB PILAF

Steps:

• Heat large nonstick skillet over med-high heat. Add first 4 ingreds to pan; cook 5 min, stirring to crumble lamb. Stir in rice and cinnamon; saute 2 minute Stir in broth; bring to a boil.
• Cover, reduce heat, and simmer 20 min or til liquid is absorbed. Remove from heat; stir in chopped tomato, 3 T parsley, mint, lemon juice and salt. Cover and let stand 5 minute Sprinkle with remaining parsley.