Lamb Pilaf Recipes

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

RUSSIAN LAMB PILAF (PLOV) RECIPE

Steps:

• Gather the ingredients.
• Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
• Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
• Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
• Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
• Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley. Source: " Polish & Russian: 70 Traditional Step-by-Step Dishes from Eastern Europe " from the "Cooking Around the World" series by Lesley Chamberlain & Catherine Atkinson (Anness Publishing Ltd., 2006).

RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF

Steps:

• Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
• Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
• Preheat the oven to 375 degrees F.
• Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
• Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
• Increase oven temperature to 400 degrees F.
• Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
• Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
• Preheat the oven to 350 degrees F.
• Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
• Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
• Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

LAMB PILAF

Steps:

• Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
• Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
• Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
• Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
• Stir in the allspice and cinnamon and serve hot.
• Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.

LAMB PILAF

Steps:

• Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
• Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
• Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.

CROWN ROAST OF LAMB WITH PILAF STUFFING

Steps:

• Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
• Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
• Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
• Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
• Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
• Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.