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Lamb and Rice Casserole


This hearty casserole is perfect for casual dinners and special occasions alike. Tender pieces of lamb are mixed with long grain rice, and pine nuts add some delicious flavor and a bit of crunch. Easy to prep and cooked in a dish that can go straight from your oven to your tabletop.


  • 1 1/2 lbs lamb, cubed into 3/4 inch pieces
  • 1 1/2 cups long grain, brown rice
  • 1/2 cup olive oil
  • 2 onions, quartered
  • 2 cloves garlic
  • 5 tablespoons pine nuts
  • 1/4 tablespoon preserved lemon, chopped
  • 1 1/4 teaspoon cinnamon
  • 2 cups boiling water
  • salt
  • ground black pepper


Preheat oven to 375 degrees.

In a large skillet, saute lamb, onion, and garlic in olive oil over low heat until browned. Add pine nuts and cinnamon. Stir gently until nuts have lightly browned.

Pour mixture into a casserole dish, covering the bottom completely. Sprinkle with salt and pepper. Add rice, covering evenly, and pour boiling water overtop rice.

Place into oven and allow to cook for approximately 45 minutes. Add preserved lemon and cook an additional 15 minutes, or until rice is tender, occasionally checking to make sure moisture is stll present.

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