Lamb and Rice Pilaf with Dried Apricots and Pine Nu

Name: Lamb and Rice Pilaf with Dried Apricots and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2 1/3-pound bone-in lamb leg sirloin, fat and sinew trimmed; 3 teaspoons olive oil; 1 large carrot, peeled, quartered lengthwise; 1 small onion, halved; 8 cups water; 1 tomato, quartered; 1 bay leaf; 1/2 cup chopped onion; 1 1/2 cups arborio rice or medium-grain white rice; 1/4 cup chopped dried apricots; 1 garlic clove, minced; 1/4 cup chopped tomato; 2 tablespoons chopped fresh cilantro; 1 tablespoon pine nuts, toasted

Servings: persons

1 2 1/3-pound bone-in lamb leg sirloin, fat and sinew trimmed
3 teaspoons olive oil
1 large carrot, peeled, quartered lengthwise
1 small onion, halved
8 cups water
1 tomato, quartered
1 bay leaf
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup chopped dried apricots
1 garlic clove, minced
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
1 tablespoon pine nuts, toasted

1
Sprinkle lamb with salt and pepper.
2
Heat 2 teaspoons oil in heavy large pot over medium-high heat.
3
Add lamb, carrot and halved onion; saute until lamb browns, about 10 minutes.
4
Add 8 cups water, quartered tomato, and bay leaf.
5
Bring to boil.
6
Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes.
7
Transfer lamb to cutting board; cool slightly.
8
Strain lamb cooking liquid into bowl; spoon off any fat from surface.
9
Discard lamb bone and vegetables.
10
Cut lamb into 1-inch pieces.
11
Combine chopped onion and remaining 1 teaspoon oil in same pot.
12
Saute over medium-high heat until onion is golden, about 4 minutes.
13
Add rice, apricots, and garlic; stir 1 minute.
14
Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato.
15
Bring to boil.
16
Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes.
17
Season with salt and pepper.
18
Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

456

kcal

Calories

Fat

Carbs

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 1 2 1/3-pound bone-in lamb leg sirloin, fat and sinew trimmed, 3 teaspoons olive oil, 1 large carrot, peeled, quartered lengthwise, 1 small onion, halved, and more.

Yes, Lamb and Rice Pilaf with Dried Apricots and Pine Nuts falls under the Meat & Poultry 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!

Lamb and Rice Pilaf with Dried Apricots and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions