Mexican Lamb Recipe

Name: Mexican Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups milk; 1 onion, chopped; 2 bay leaves; 1/2 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup butter (4 T butter); 2 lbs lamb, trimmed well and cut into cubes; 4 cups cooked rice; 1/2 cup raisins (cook with the rice); 1/2 cup sliced canned peaches; 1/2 cup sliced canned pears; 1/2 cup sliced almonds, toasted; 2 tablespoons fresh parsley

Servings: persons

4 cups milk
1 onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter (4 T butter)
2 lbs lamb, trimmed well and cut into cubes
4 cups cooked rice
1/2 cup raisins (cook with the rice)
1/2 cup sliced canned peaches
1/2 cup sliced canned pears
1/2 cup sliced almonds, toasted
2 tablespoons fresh parsley

1
Combine milk, onion, bay leaves, thyme, salt and pepper.
2
Heat mixture, but do not boil.
3
Heat butter in skillet.
4
Saute lamb until golden.
5
Add lamb to hot milk.
6
Simmer uncovered over low heat until lamb is tender and milk has cooked away (about 1 hour or more).
7
Place lamb in center of serving dish that has been covered with the hot rice and raisin mixture.
8
Arrange sliced peaches and pears around lamb.
9
Sprinkle lamb with almonds and parsley.

1701

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 cups milk, 1 onion, chopped, 2 bay leaves, 1/2 teaspoon dried thyme, and more.

Yes, Mexican Lamb 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.

Mexican Lamb

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