Ground lamb and rice is one of those dishes that feels both rustic and elegant at the same time. The rich, slightly sweet flavor of lamb pairs beautifully with fluffy rice, aromatic spices, and tender vegetables.
This is a one-pan recipe that’s perfect for busy weeknights but still special enough to serve to guests. It’s satisfying, wholesome, and deeply comforting—everything a good dinner should be.
Why You’ll Love This Recipe
This recipe combines the heartiness of a rice pilaf with the savory depth of ground lamb. It’s flavored with onions, garlic, and warming spices, making every bite aromatic and delicious.
It’s also a flexible dish—you can add different vegetables, adjust the spices, or swap the rice for other grains. Plus, it reheats beautifully, making it a great option for meal prep.
What You’ll Need
- 1 pound ground lamb
- 1½ cups long-grain white rice
- 3 cups chicken or beef broth
- 1 medium onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Pro Tips
- Use long-grain rice for the best texture—short-grain rice can become sticky.
- Brown the lamb well to develop maximum flavor before adding vegetables.
- Toasting the rice briefly before adding broth gives it a nuttier taste.
- For a lighter dish, drain excess fat from the lamb after browning.
- Let the rice rest, covered, after cooking so it finishes steaming.
Tools You’ll Need
- Large deep skillet or sauté pan with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Substitutions & Variations
- Rice: Swap with basmati, jasmine, or brown rice (adjust cooking time).
- Broth: Use vegetable broth for a lighter flavor.
- Vegetables: Add peas, zucchini, or bell peppers for extra color and nutrition.
- Spices: Try Middle Eastern blends like baharat or ras el hanout for more complexity.
- Protein: Substitute ground beef, turkey, or chicken if lamb isn’t available.
Make-Ahead Tips
Cook the lamb and vegetables in advance, then store in the refrigerator for up to 2 days. When ready to serve, reheat in the pan, add rice and broth, and cook as directed.
You can also make the full dish ahead of time and store in the fridge for quick meals throughout the week.
Step-by-Step Instructions
1. Heat the Oil
In a large skillet over medium heat, warm the olive oil until shimmering.
2. Brown the Lamb
Add ground lamb and cook for 6–7 minutes, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if desired.
3. Add the Vegetables
Stir in the diced onion and carrots. Cook for 4–5 minutes until softened.
4. Add Garlic and Spices
Stir in minced garlic, cumin, cinnamon, paprika, salt, and pepper. Cook for 1 minute until fragrant.
5. Toast the Rice
Add the uncooked rice to the skillet, stirring for 2 minutes so it absorbs the flavors and gets lightly toasted.
6. Add Broth
Pour in the chicken or beef broth. Stir to combine, scraping up any browned bits from the bottom.
7. Simmer
Bring the mixture to a boil, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
8. Rest the Rice
Turn off heat and let the pan sit, covered, for 5–10 minutes to allow the rice to finish steaming.
9. Fluff and Serve
Fluff the rice gently with a fork. Garnish with chopped parsley before serving.
Serving Suggestions
Serve this ground lamb and rice with a side of fresh cucumber salad or roasted vegetables for a balanced meal. A dollop of Greek yogurt or tzatziki on top adds creaminess and tang.
It’s also excellent with warm pita bread and hummus for a Mediterranean-inspired dinner.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a covered skillet with a splash of broth to keep the rice moist.
This dish can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition & Benefits
Lamb is rich in high-quality protein, iron, and vitamin B12, making it a nutrient-dense choice for a main dish. Rice provides energy-rich carbohydrates, while carrots and onions add vitamins and antioxidants.
Cooking everything in one pan makes this meal efficient, easy to clean up, and perfect for weeknights.
Recipe FAQs
1. Can I use brown rice?
Yes, but increase the broth to 3½ cups and cook for 35–40 minutes.
2. How can I make this spicier?
Add red pepper flakes or a pinch of cayenne with the other spices.
3. Can I make this dairy-free?
It already is—just skip any yogurt garnish if serving.
4. Is this recipe gluten-free?
Yes, as long as your broth is certified gluten-free.
5. Can I cook this in an Instant Pot?
Yes, cook on high pressure for 6 minutes with a natural release for 10 minutes.
A One-Pan Dinner to Savor
This ground lamb and rice recipe is hearty, flavorful, and endlessly adaptable. It’s the kind of dish that feels special without requiring complicated steps or expensive ingredients.
Whether you make it for a quick weeknight dinner or a casual gathering, it’s a comforting, satisfying meal you’ll want to keep in your regular rotation.
