Lamb Over Rice
A flavorful and hearty dish inspired by Middle Eastern and Mediterranean cuisine. Tender, spiced lamb is served over fluffy basmati or jasmine rice, topped with creamy garlic sauce, fresh herbs, and optional hot sauce. Perfect for weeknight dinners, meal prep, or special occasions!
Ingredients
For the Lamb Marinade:
- 1 lb lamb shoulder or leg (cut into bite-sized pieces)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lemon juice
For the Rice:
- ½ cups basmati or jasmine rice
- 2 ¼ cups cups water
- Pinch of salt
For the Creamy Garlic Sauce:
- ½ cup mayonnaise
- ½ cup plain yoghurt (Greek yoghurt works well)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tbsp vinegar (white or apple cider)
- 1 tsp sugar
- Salt and pepper (to taste)
Optional Toppings:
- Fresh parsley, mint, or cilantro (chopped)
- Pickled onions
- Lemon wedges
- Hot sauce
Instructions
Marinate the Lamb:
- In a bowl, combine cumin, paprika, turmeric, coriander, salt, black pepper, minced garlic, olive oil, and lemon juice to create a paste.
- Coat the lamb pieces evenly with the marinade. Cover and refrigerate for at least 2 hours (or overnight for best results).
Cook the Lamb:
- Grilling: Preheat the grill to medium-high heat. Thread the lamb onto skewers and grill for 8–10 minutes, turning occasionally, until charred and cooked to your desired doneness.
- Sautéing: Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook the lamb for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Slow-Cooking: Place the marinated lamb in a slow cooker and cook on low for 6–8 hours for fall-apart tenderness.
Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Make the Creamy Garlic Sauce:
- In a bowl, mix mayonnaise, yoghurt, minced garlic, lemon juice, vinegar, sugar, salt, and pepper.
- Refrigerate for at least 30 minutes to let the flavors meld.
Assemble the Dish:
- Layer a serving of fluffy rice in a bowl.
- Top with the cooked lamb.
- Drizzle with creamy garlic sauce and optional hot sauce.
- Garnish with fresh herbs, pickled onions, and a squeeze of lemon juice.
Notes
- Pro Tip: For extra flavor, broil the lamb for 1–2 minutes after grilling or sautéing to achieve a crispy exterior.
- Storage: Store lamb, rice, and sauces separately in airtight containers in the fridge for up to 3–4 days. Reheat in the oven or on the stovetop for best results.
- Freezing: Freeze cooked lamb and rice in freezer-safe containers for up to 2–3 months. Thaw and reheat before serving.
Nutrition
Calories: 600kcal
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