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
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!