Smoked Lamb Pilaf
A hearty Slovakian dish featuring smoked lamb in a flavorful pilaf.
Ingredients
- ●1 1/2 pounds Smoked lamb shoulder, boneless
- ●1 cup Pilaf rice
- ●6 slices Smoked bacon, diced
- ●1 large Onion, diced
- ●2 cloves Garlic, minced
- ●1 teaspoon Caraway seeds
- ●to taste Salt and black pepper
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Season the lamb with salt and black pepper. Place on a baking sheet and roast for 20 minutes.
- 3
3. While the lamb is roasting, heat the bacon in a large skillet over medium heat. Cook until crispy.
- 4
4. Remove the lamb from the oven and set aside. Add the onion and garlic to the skillet with the bacon. Cook until the onion is translucent.
- 5
5. Add the pilaf rice to the skillet and cook for 2-3 minutes, stirring constantly.
- 6
6. Add 2 cups of water to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
- 7
7. Fluff the pilaf with a fork and stir in the caraway seeds.
- 8
8. Slice the lamb into thin strips. Add to the pilaf and toss to combine.
- 9
9. Serve hot, garnished with fresh parsley if desired.
- 10
10. Let rest for 5 minutes before serving.