Greek Style Lamb with Rice

Indulge in the rustic flavors of **Greek Style Lamb with Rice**, a hearty and aromatic dish that brings Mediterranean comfort to your table. Succulent chunks of lamb are seared to perfection and slow-simmered in a rich sauce infused with the earthy warmth of cinnamon, zesty oregano, and fresh rosemary. Paired with fluffy, fragrant long-grain rice, this dish is elevated with tangy bursts of crumbled feta and a sprinkle of fresh parsley for a vibrant finish. Simple to prepare yet bursting with authentic Greek-inspired flavors, this recipe is perfect for cozy family dinners or casual gatherings. Serve with a squeeze of fresh lemon to brighten up the dish and transport your taste buds straight to the shores of the Aegean.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 900 grams lamb shoulder or leg (boneless)
• 4 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 teaspoons dried oregano
• 0.5 teaspoons ground cinnamon
• 2 sprigs fresh rosemary sprigs
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 500 milliliters chicken or beef stock
• 300 grams long-grain white rice
• 600 milliliters water
• 2 teaspoons salt
• 0.5 teaspoons ground black pepper
• 100 grams crumbled feta cheese (optional)
• 2 tablespoons fresh parsley, chopped (optional)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Cut the lamb into bite-sized chunks, trimming any excess fat. Pat dry with a paper towel and season with 1 teaspoon of salt and the black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb and set aside.

Step 3

In the same pot, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic, oregano, cinnamon, and rosemary sprigs. Stir and cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste, then add the canned diced tomatoes and stock. Bring the mixture to a gentle simmer.

Step 6

Return the lamb to the pot, stirring to coat it in the sauce. Cover with a lid and simmer on low heat for 60 minutes, stirring occasionally, until the lamb is tender.

Step 7

While the lamb cooks, rinse the rice under cold water until the water runs clear. In a medium pot, bring the rice, water, and remaining 1 teaspoon of salt to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and water is absorbed. Fluff with a fork and keep warm.

Step 8

When the lamb is ready, taste the sauce and adjust seasoning as needed. Remove the rosemary sprigs before serving.

Step 9

To serve, spoon the rice onto plates, top with the lamb and its sauce, and garnish with crumbled feta cheese and chopped parsley, if desired. Serve with a wedge of lemon on the side for a burst of freshness.

Nutrition Facts

Serving size	3104.7 grams (3104.7g)

Amount per serving	% Daily Value*
Calories	3750

Total Fat 274.00g	351%
Saturated Fat 99.00g	495%
Polyunsaturated Fat 8.70g
Cholesterol 817mg	272%
Sodium 8868mg	386%
Total Carbohydrate 132.90g	48%
Dietary Fiber 16.20g	58%
Total Sugars 26.40g
Protein 195.80g	392%

Vitamin D 0IU	0%
Calcium 923mg	71%
Iron 24mg	132%
Potassium 4040mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 20.7%

Carbs: 14.1%