Lamb with Rice

This is a tasty supper dish that is easy to prepare. Serve with a green salad. For a more economical meal, neck of lamb may be substituted for the shoulder or leg of lamb.


2 oz. butter

2 lb. shoulder or leg of lamb, trimmed of fat and cut into

1-inch cubes

8 oz. cups long-grain rice, washed, soaked in cold water for

30 minutes and drained

6 tomatoes, blanched, peeled and coarsely chopped

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried thyme

3 oz. sultanas or seedless raisins


11. oz. dry white wine

5 fl. oz. chicken stock

In a medium-sized flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the meat cubes and fry them for 5 to 8 minutes, stirring and turning frequently, or until they are browned all over. Reduce the heat to low, cover the pan and cook the lamb for 45 minutes.

Increase the heat to moderately high and stir in the rice. Fry, stirring constantly, for 3 minutes. Add the tomatoes, salt, pepper, thyme and sultanas or raisins. Fry, stirring constantly, for 3 minutes. Pour in the wine and stock. Bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 30 minutes or until the meat is tender when pierced with a sharp knife and the rice has absorbed all the liquid.

Remove the casserole from the heat and serve at once.

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