Lamb with Rice Pilaf


Serves 6     My husband really loves lamb. So I try to fix a variety of dishes that include lamb as the main ingredient. This is one that’s easy to put together and tasty as a leftover too. I usually microwave the potatoes until they are almost completely cooked. Then I cool them before trying to cut them up. Or  you can use leftover boiled potatoes you might have in the refrigerator.


Lamb Mixture Ingredients:

1 Tbsp olive oil

1 lb. ground lamb

2 cooked red potatoes – cooled and cubed

1/2 large onion – chopped

1/2 cup frozen corn

1/2 red bell pepper – chopped

pinch each salt and pepper

1/4 tsp+ Mediterranean herbs

1/4 tsp dried mint



Heat olive oil in heavy skillet. Add the ground lamb and cook, stirring often and breaking up the meat. When the meat is just losing its pink color, add the onion and bell pepper and cook, stirring often, until the onion is translucent.

Add the corn, cubed potatoes, herbs and mint and continue to cook until the potatoes are heated through. Stir frequently. You should have some liquid in the pan from the meat and the vegetables. Adjust seasoning if needed. (I like to add extra mint.) If it’s too dry, add a little water or broth.  Serve it over the garlic rice.


Garlic Rice Pilaf ingredients:

1 cup Texmati rice

generous pinch of salt

1 can Swanson’s Chicken Broth

2 cloves garlic – minced

1 Tbsp butter


Directions for Garlic Rice:

Melt the butter in a saucepan over medium heat. Add the garlic and stir until fragrant. Stir in rice and salt and mix until it is coated with the butter and starts to get light tan in color, stirring constantly. Then stir in the chicken broth and mix well.  Bring it to a boil.

Once it reaches a boil, give it a good stir, put a tight-fitting lid on the pan and reduce the heat to the lowest setting. Allow it to cook for 15 minutes. Then remove the pan from the heat and allow it sit undisturbed for another 10 minutes. Do not remove the lid until ready to serve.