Lamb Pilaf

Name: Lamb Pilaf
Ingredients: 1/3 pound ground lamb; 2 tablespoons extra virgin olive oil; 1 small onion, finely diced; 1 stalk celery, finely diced; 1 large garlic clove, minced; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; 1 cup long grain rice; 1/2 cup orzo; 2 1/2 cups water; 1 cup chopped flat leaf parsley; 2 tablespoons chopped fresh mint leaves; Juice of half a lemon

14 ingredients

5 steps

Ingredients

1/3 pound ground lamb
2 tablespoons extra virgin olive oil
1 small onion, finely diced
1 stalk celery, finely diced
1 large garlic clove, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 cup long grain rice
1/2 cup orzo
2 1/2 cups water
1 cup chopped flat leaf parsley
2 tablespoons chopped fresh mint leaves
Juice of half a lemon

Directions

1

In a large saute pan, brown the ground lamb. Drain in a colander and reserve.
2

In the same pan warm the olive oil and saute the onion, celery and garlic until softened. Stir in the salt, pepper and ground cumin.
3

Still over the heat, stir in the parsley,rice and orzo and continue to saute for a minutes or two. Stir in the browned lamb.
4

Add the water to the pan and bring just up to the boil. Transfer the mixture to a 10 x10 inch baking dish (or one similar in size) and bake in a preheated 350F oven for 30 to 40 minutes, stirring occasionally, until the water is absorbed into the rice and orzo.
5

Remove from the oven and stir in the chopped mint and lemon juice. Serve hot.