Middle Eastern · Dinner
Lamb Rice Platter (High-Protein)
Seared lamb shoulder cubes rest over saffron-turmeric rice studded with lentils and chickpeas for extra protein and fibre, finished with charred onion, toasted pine nuts, and a garlic yogurt drizzle. Warm cumin, cinnamon, and allspice carry the North African-leaning flavour, with fresh parsley and pomegranate seeds for brightness.
$7
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
31.2gFat
57.8gCarbs
7.9gSugar
9.8gFiber
812mgSodium
168mgChol
9.4gSat Fat
1180mgPotassium
140mgCalcium
7.9mgIron
2.6mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb shoulder cubes dry and season with salt, pepper, cumin, cinnamon, allspice, and turmeric, tossing until evenly coated.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat and sear the lamb cubes 5–6 minutes, turning occasionally, until deeply browned on all sides.
3
Sauté
Add the onion slices and garlic, cooking over medium heat 4–5 minutes until the onion turns golden brown and softens slightly.
4
Simmer
Add a splash of water and crumbled saffron to the skillet, cover, and simmer over medium-low heat 12–15 minutes until the lamb is fork-tender.
5
Build
Stir the cooked basmati rice, red lentils, and chickpeas together in a saucepan over low heat 2 minutes to warm through and combine.
6
Rest
Remove from heat and let the lamb rest 10 minutes so the juices settle back into the meat.
7
Plate
Mound the rice, lentil, and chickpea mixture on a plate, top with lamb and onions, drizzle yogurt, and scatter pine nuts, parsley, and pomegranate seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g lamb shoulder
- 1 cup190g basmati rice, cooked
- 1/2 cup100g red lentils, cooked
- 1/2 cup82g chickpeas, cooked
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp garlic
- 11 small onion
- 2 tbsp28g olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp turmeric, ground
- 2 pinch2 pinch saffron threads
- 2 tbsp18g pine nuts
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp pomegranate seeds
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
