Lamb with Rice
A hearty oven-baked dish with tender lamb, vegetables, and fluffy rice. Perfect for a family dinner!
Updated : 25 July, 2025
Easy
About 45 min.
Ingredients
500 grams
Lamb
150 grams
Rice
300 milliliters
Meat broth
1
Carrot
1
Bell pepper
2
Onions
1
Onion
8
Garlic
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Keep in mind that all ovens are different. Temperature and cooking time may vary from what's listed in the recipe.
Preparation
Step 1
It’s best to use fresh (not frozen) lamb for juicy, tender results.
Step 2
Rinse the lamb well under cold water and cut it into large chunks. Mix flour with salt and pepper, then coat the lamb pieces in this mixture.
Step 3
Heat a skillet with vegetable oil over medium heat and sear the lamb on all sides until golden brown.
Step 4
While the lamb is browning, wash and peel all vegetables.
Step 5
Cut the onions into quarters, slice the carrots and bell peppers into large chunks, and leave the garlic cloves whole.
Step 6
Remove the lamb from the pan and set it aside. Add the vegetables to the same pan and sauté for a few minutes.
Step 7
Place the lamb and sautéed vegetables into a baking dish. Pour in hot meat broth or water and add salt if needed.
Step 8
Cover the dish with foil and bake in a preheated oven at 430°F (220°C) for about 40 minutes.
Step 9
Remove the dish from the oven, discard the foil, and stir in the rice. Continue baking at 350°F (180°C) until the rice is cooked through. Serve hot, garnished with fresh herbs and your favorite spices. Enjoy!