Lamb and Rice with Roasted Vegetables
80% автентично · Mediterranean-inspired
A flavorful twist incorporating roasted root vegetables for added depth and sweetness, served alongside tender lamb and rice.
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Съставки
- Lamb shoulder, cubed400g
- Basmati rice180g
- Carrots, cut into chunks2 medium
- Parsnips, cut into chunks1 large
- Red onion, cut into wedges1 medium
- Garlic, whole cloves4-5
- Lamb or vegetable broth600ml
- Olive oil4 tbsp
- Dried rosemary1 tsp
- Dried thyme1 tsp
- Saltto taste
- Black pepperto taste
- Fresh mint, chopped (for garnish)2 tbsp
Стъпки
- 1
Preheat oven to 200°C (400°F). Toss carrots, parsnips, red onion wedges, and whole garlic cloves with 2 tbsp olive oil, rosemary, thyme, salt, and pepper on a baking sheet. Roast for 30-40 minutes until tender and slightly caramelized.
- 2
While vegetables roast, heat 1 tbsp olive oil in a pot over medium-high heat. Brown the lamb cubes. Remove lamb and set aside.
- 3
Add the basmati rice to the pot and toast for 1 minute. Pour in the broth and bring to a boil. Season with salt and pepper.
- 4
Return the lamb to the pot. Reduce heat, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- 5
Gently fold the roasted vegetables into the lamb and rice mixture. Garnish with fresh mint.
