Lamb Rice
This recipe from reader Tom Benham uses our Ararat and Izak blends to breathe new life into leftover roast lamb.
Main Course
4 to 6
Reader Tom Benham
This recipe from reader Tom Benham uses our Ararat and Izak blends to breathe new life into leftover roast lamb.
1 onion, diced
2 Tbsp butter
1 tsp Ararat
1 tsp Izak
2 cups roasted lamb, diced
Up to 3 cups of cooked basmati rice
1/4 cup toasted pine nuts
Chicken broth
Salt
1 cup chopped parsley leaves
Sauté the onion in butter until softened. Add the spices and stir to mix.
Add the lamb and cook until crispy and browned in spots.
Add the rice, cook for a few minutes, adding a bit of chicken stock as necessary for moisture.
Add the toasted pine nuts, then stir well and adjust salt and seasoning to your tastes.
Stir in the parsley and serve.
Like it hot? Add a bit of peperoncini!
Here is a quick link to our roasted lamb recipe.
Interested in adding a little heat to this dish try our peperoncini.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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