#lambrecipe

Kibbeh Spiced Lamb Skewers

Ground lamb mixed with mint and garlic forms skewers that cook through in minutes with a charred, spiced crust. Serve these with yogurt and they become something substantial enough for dinner without requiring much hands-on time.

Lamb Meatballs with Mint Chimichurri

These lamb meatballs stay juicy inside while the mint chimichurri adds brightness that cuts through the richness perfectly. The herb sauce comes together in minutes and transforms something simple into a meal worth making again.

Pan Fried Lamb Chops with Miso Butter (20-Minute Recipe!)

Finca de La Rica Rioja wine, tender braised lamb, and crispy herb-roasted potatoes go well together in this recipe. The herbs give the dish a bright taste and smell, and the wine gives the lamb deep, savory notes. Hearty foods and elegant wine go well together, and this dish is sure to impress any dinner guest.

Ingredients: 1 bottle Finca de La Rica Rioja wine. 2 lbs lamb shoulder, cut into chunks. 4 cloves garlic, minced. 2 onions, sliced. 2 carrots, diced. 2 celery stalks, chopped. 2 cups beef broth. 1 tbsp tomato paste. 1 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1.5 lbs baby potatoes, halved. 2 tbsp fresh parsley, chopped. 2 tbsp fresh rosemary, chopped. 2 tbsp olive oil.

Instructions: Preheat oven to 350F 175C. Season lamb chunks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown lamb chunks on all sides, then remove from the pot and set aside. In the same pot, add garlic, onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in tomato paste, dried thyme, and dried rosemary. Cook for another 2 minutes. Return lamb to the pot. Pour in Finca de La Rica Rioja wine and beef broth. Bring to a simmer. Cover the pot and transfer to the preheated oven. Braise for 2 hours, or until lamb is tender. While lamb is braising, toss halved baby potatoes with chopped parsley, chopped rosemary, olive oil, salt, and pepper. Spread seasoned potatoes on a baking sheet. Roast in the oven for 30-35 minutes, or until golden brown and crispy. Serve the Rioja wine-braised lamb with herb-roasted potatoes. Enjoy!

Prep Time: 20 minutes

Cook Time: 150 minutes

A delightful blend of raisins, slivered almonds, and dried apricots accompanies soft lamb chunks in a fragrant and flavorful rice pilaf. This is a tasty and cozy dish that is seasoned with a mixture of warm spices.

Ingredients: 1 cup basmati rice. 1/2 pound boneless lamb, diced. 1/2 cup frozen mixed vegetables peas, carrots, corn. 1/4 cup dried apricots, chopped. 1/4 cup raisins. 1/4 cup slivered almonds. 2 cups chicken broth. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Till the water runs clear, rinse the basmati rice under cold water. After draining, set aside. Heat the olive oil in a big skillet or wok over medium-high heat. Cook the lamb diced until it is browned all over. Take out and place aside from the skillet. Add the minced garlic and onion to the same skillet. Saut them until they turn transparent. Add the ground cinnamon, ground cumin, ground coriander, salt, and pepper and stir. Toasted the spices by cooking for an additional minute. After rinsing, add the rice to the skillet and toss to evenly distribute the oil and spices. Add the chicken broth and heat until it boils. For fifteen minutes, simmer, covered, with the heat reduced to low. Frozen mixed vegetables, raisins, slivered almonds, and dried apricots should all be added to the rice after 15 minutes. Gently mix everything together. After the rice is cooked and the vegetables are soft, cover and simmer for a further 10 to 15 minutes. After the rice is cooked, put the lamb back in the skillet to reheat it. Garnish the lamb with fresh cilantro leaves and serve the rice pilaf over it. Savor the flavorful Rice Pilaf accompanied by Lamb, Vegetables, and Dried Fruit!

Prep Time: 15 minutes

Cook Time: 35 minutes

A delightful blend of raisins, slivered almonds, and dried apricots accompanies soft lamb chunks in a fragrant and flavorful rice pilaf. This is a tasty and cozy dish that is seasoned with a mixture of warm spices.

Ingredients: 1 cup basmati rice. 1/2 pound boneless lamb, diced. 1/2 cup frozen mixed vegetables peas, carrots, corn. 1/4 cup dried apricots, chopped. 1/4 cup raisins. 1/4 cup slivered almonds. 2 cups chicken broth. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Till the water runs clear, rinse the basmati rice under cold water. After draining, set aside. Heat the olive oil in a big skillet or wok over medium-high heat. Cook the lamb diced until it is browned all over. Take out and place aside from the skillet. Add the minced garlic and onion to the same skillet. Saut them until they turn transparent. Add the ground cinnamon, ground cumin, ground coriander, salt, and pepper and stir. Toasted the spices by cooking for an additional minute. After rinsing, add the rice to the skillet and toss to evenly distribute the oil and spices. Add the chicken broth and heat until it boils. For fifteen minutes, simmer, covered, with the heat reduced to low. Frozen mixed vegetables, raisins, slivered almonds, and dried apricots should all be added to the rice after 15 minutes. Gently mix everything together. After the rice is cooked and the vegetables are soft, cover and simmer for a further 10 to 15 minutes. After the rice is cooked, put the lamb back in the skillet to reheat it. Garnish the lamb with fresh cilantro leaves and serve the rice pilaf over it. Savor the flavorful Rice Pilaf accompanied by Lamb, Vegetables, and Dried Fruit!

Prep Time: 15 minutes

Cook Time: 35 minutes

A delightful blend of raisins, slivered almonds, and dried apricots accompanies soft lamb chunks in a fragrant and flavorful rice pilaf. This is a tasty and cozy dish that is seasoned with a mixture of warm spices.

Ingredients: 1 cup basmati rice. 1/2 pound boneless lamb, diced. 1/2 cup frozen mixed vegetables peas, carrots, corn. 1/4 cup dried apricots, chopped. 1/4 cup raisins. 1/4 cup slivered almonds. 2 cups chicken broth. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Till the water runs clear, rinse the basmati rice under cold water. After draining, set aside. Heat the olive oil in a big skillet or wok over medium-high heat. Cook the lamb diced until it is browned all over. Take out and place aside from the skillet. Add the minced garlic and onion to the same skillet. Saut them until they turn transparent. Add the ground cinnamon, ground cumin, ground coriander, salt, and pepper and stir. Toasted the spices by cooking for an additional minute. After rinsing, add the rice to the skillet and toss to evenly distribute the oil and spices. Add the chicken broth and heat until it boils. For fifteen minutes, simmer, covered, with the heat reduced to low. Frozen mixed vegetables, raisins, slivered almonds, and dried apricots should all be added to the rice after 15 minutes. Gently mix everything together. After the rice is cooked and the vegetables are soft, cover and simmer for a further 10 to 15 minutes. After the rice is cooked, put the lamb back in the skillet to reheat it. Garnish the lamb with fresh cilantro leaves and serve the rice pilaf over it. Savor the flavorful Rice Pilaf accompanied by Lamb, Vegetables, and Dried Fruit!

Prep Time: 15 minutes

Cook Time: 35 minutes