Garlicky Lamb and Rice Pilaf Recipe

Name: Garlicky Lamb and Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces lamb fat, cut into 1/2-inch strips (see Note); Kosher salt; Pepper; 2 pounds boneless leg of lamb, cut into 3/4-inch cubes; 2 large yellow onions, chopped; 20 garlic cloves; 3 medium carrots, shredded; 2 tablespoons cumin seeds; 2 tablespoons za'atar; 7 cups low-sodium beef broth; 2 cups long-grain white rice; Chopped parsley, for serving

Servings: persons

6 ounces lamb fat, cut into 1/2-inch strips (see Note)
Kosher salt
Pepper
2 pounds boneless leg of lamb, cut into 3/4-inch cubes
2 large yellow onions, chopped
20 garlic cloves
3 medium carrots, shredded
2 tablespoons cumin seeds
2 tablespoons za'atar
7 cups low-sodium beef broth
2 cups long-grain white rice
Chopped parsley, for serving

1
In a large enameled cast-iron casserole, cook the lamb fat over moderately low heat until rendered and the cracklings are golden brown, about 10 minutes.
2
Remove the cracklings with a slotted spoon and drain on paper towels.
3
Season with salt.
4
Leave the fat in the casserole.
5
In a medium bowl, season the lamb with 2 teaspoons of salt and 1 teaspoon of pepper.
6
Add one-third of the lamb to the casserole and cook over moderate heat until browned, 5 to 7 minutes.
7
Using a slotted spoon, transfer the browned meat to a plate.
8
Repeat with the remaining lamb.
9
Add the onions to the casserole and season with salt and pepper.
10
Cook, stirring occasionally, until golden brown, 8 to 10 minutes.
11
Stir in the garlic and cook until fragrant and lightly browned, 2 to 3 minutes.
12
Add the shredded carrots to the casserole along with the cumin and za'atar and cook, stirring occasionally, until the carrots are just softened, about 2 minutes.
13
In a saucepan, bring the beef broth to a simmer.
14
Return the lamb and any accumulated juices to the casserole along with the rice.
15
Add 2 cups of the broth to the rice and cook, stirring, until it is absorbed, about 4 minutes.
16
Repeat with another 2 cups of broth, cooking until absorbed.
17
Stir in the remaining broth.
18
Cover and simmer over moderately low heat until the rice is tender, about 10 minutes.
19
Remove the casserole from the heat and let stand uncovered for 10 minutes before serving.
20
Garnish with the cracklings and parsley and serve.

1968

kcal

Calories

Fat

256

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces lamb fat, cut into 1/2-inch strips (see Note), Kosher salt, Pepper, 2 pounds boneless leg of lamb, cut into 3/4-inch cubes, and more.

Yes, Garlicky Lamb and Rice Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlicky Lamb and Rice Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions