You are here

Lamb With Rice

Flavor.of.Europe's picture
  Butter 3 Tablespoon
  Boneless lamb leg 1 1⁄2 Pound, cut into 1 inch cubes
  Onion 1 Large, chopped
  Water 2 Cup (32 tbs)
  Bay leaf 1
  Thyme 1 Teaspoon
  Chopped parsley 1 Tablespoon
  Salt 1 Teaspoon
  Ground black pepper To Taste
  Nutmeg 1 Dash
  Rice 1 Cup (16 tbs)

Melt the butter in a heavy casserole and saute the lamb and onion over high heat until nicely browned.
Add the remaining ingredients except the rice and bring to a boil.
Lower the heat, cover and simmer slowly for 1 1/2 hours.
Add the rice and stir once with a fork.
Cover and simmer 30 minutes more or until the rice has absorbed the liquid and is tender.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2375 Calories from Fat 769

% Daily Value*

Total Fat 86 g133%

Saturated Fat 40.9 g204.4%

Trans Fat 0 g

Cholesterol 679.6 mg226.5%

Sodium 2419.9 mg100.8%

Total Carbohydrates 181 g60.3%

Dietary Fiber 9.5 g38%

Sugars 13.7 g

Protein 210 g419.9%

Vitamin A 53.9% Vitamin C 86.2%

Calcium 19% Iron 26.1%

*Based on a 2000 Calorie diet

Lamb With Rice Recipe