Lamb and Rice Pilaf

Ingredients

• 1.25 lbs lamb shoulder, boneless
• 2 tbsp olive oil
• 1 medium onion
• 1.5 cups long-grain white rice
• 3 cups chicken or vegetable broth
• ½ tsp ground cinnamon
• ¼ cup fresh parsley, chopped

Instructions

1. 1

   Cut lamb into 0.75-inch cubes. Dice the onion into small pieces.

2. 2

   Heat oil in a large pot over medium-high until shimmering. Working in batches, sear lamb 2–3 minutes per side until browned. Remove to a plate.

3. 3

   Add onion to the pot and sauté until softened and translucent, about 4 minutes.

4. 4

   Stir in rice and cinnamon. Toast for 1 minute until rice smells fragrant and edges look opaque.

5. 5

   Pour in broth and return lamb to the pot. Bring to a simmer, then cover and reduce heat to low.

6. 6

   Simmer covered for 20 minutes until rice is tender and liquid is absorbed.

7. 7

   Remove from heat. Let stand covered for 5 minutes, then fluff with a fork.

8. 8

   Stir in fresh parsley. Taste and season with salt and pepper.

9. 9

   Divide among bowls and serve hot.

Tools you’ll need

• large pot (4-5 quart) with lid
• cutting board
• chef's knife
• wooden spoon

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