Lamb and Pilaf Bowl
A hearty, comforting bowl filled with tender lamb and flavorful pilaf. This dish is perfect for a cozy night in.
Ingredients
- ●1, 500g Lamb Shoulderbone-in
- ●1 cup Pilaf Riceuncooked
- ●1 tsp Crushed Sumac
- ●1 tsp Earthly Za'atarhomemade or store-bought
- ●to taste Salt
- ●to taste Black Pepper
- ●2 tbsp Olive Oil
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Season the lamb shoulder with salt, black pepper, crushed sumac, and earthy za'atar.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shoulder until browned, about 2-3 minutes per side.
- 5
Transfer the lamb to the preheated oven and roast for 20 minutes.
- 6
While the lamb is roasting, heat 2 tbsp of olive oil in a saucepan over medium heat.
- 7
Add the pilaf rice and cook, stirring constantly, until lightly toasted.
- 8
Add 2 cups of water to the saucepan and bring to a boil.
- 9
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender.
- 10
To assemble the bowls, slice the roasted lamb into thin strips.
- 11
Serve the lamb over the pilaf, garnished with additional sumac and za'atar if desired.