German-Style Lamb Pilaf
A hearty and flavorful dish that combines tender lamb with a traditional German pilaf.
Ingredients
- ●1 pound boneless leg of lamb, cut into 1-inch cubes Australian lamb
- ●1 cup Pilafuncooked
- ●2 tablespoons Olive oil
- ●1 medium, chopped Onion
- ●3 cloves, minced Garlic
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the lamb with salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for an additional 1 minute.
- 6
Add the pilaf to the pot and cook for 1-2 minutes, stirring constantly.
- 7
Add 2 cups of water to the pot and bring to a boil.
- 8
Return the lamb to the pot and transfer to the preheated oven.
- 9
Bake for 20-25 minutes, or until the lamb is cooked to your desired level of doneness.
- 10
Serve the lamb and pilaf hot, garnished with chopped fresh herbs if desired.