Economical Baked Lamb With Rice Recipes

BAKED LAMB

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

GREEK-STYLE LAMB WITH RICE

Steps:

• In a large, nonstick skillet, brown the ground lamb with onion and garlic.
• When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
• Stir in tomato puree, water, cinnamon and oregano.
• Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
• Add more water if it seems too thick.
• To serve, mound rice on serving plates and top with lamb mixture.
• To freeze: Combine lamb and rice and put into freezer container.

LEBANESE LAMB AND RICE

Steps:

• Brown lamb in a bit of butter and set aside.
• Saute' onion in rest of butter, until tender.
• Add the rice, then saute' until rice is barely golden brown.
• Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
• Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
• NOTE: This can be used with lamb that is cut up in bite size pieces also.
• If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).