Author Notes: Son Matt was in town last week for the Memorial Day holiday and so we had many of his favorites for the week - a seafood pasta, ribs for the actual holiday, smoked salmon, cream cheese and bagels for brunch - and for his farewell dinner, my Grilled Lamb Chops- Greek Style: http://food52.com/recipes/12119_grilled_lamb_chops_greek_style. I usually always make a rice pilaf and chunky veggie salad with this. The pilaf this time had in it - what else but LAMB!
Note that this recipe can easily be doubled or tripled and with ground lamb at my local butcher going for about $4.00 per pound I can serve many "on the cheap"! Just adapt your pan size.
Serves 4 to 6
- 1/3 pound ground lamb
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 1 large garlic clove, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 cup long grain rice
- 1/2 cup orzo
- 2 1/2 cups water
- 1 cup chopped flat leaf parsley
- 2 tablespoons chopped fresh mint leaves
- Juice of half a lemon
- In a large saute pan, brown the ground lamb. Drain in a colander and reserve.
- In the same pan warm the olive oil and saute the onion, celery and garlic until softened. Stir in the salt, pepper and ground cumin.
- Still over the heat, stir in the parsley,rice and orzo and continue to saute for a minutes or two. Stir in the browned lamb.
- Add the water to the pan and bring just up to the boil. Transfer the mixture to a 10 x10 inch baking dish (or one similar in size) and bake in a preheated 350F oven for 30 to 40 minutes, stirring occasionally, until the water is absorbed into the rice and orzo.
- Remove from the oven and stir in the chopped mint and lemon juice. Serve hot.