Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Lamb, mint, and rice are a classic Greek combination.

Jackie Mills, MS, RD
Recipe by Cooking Light June 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
38 mins
total:
38 mins
Yield:
4 servings (serving size: 1 2/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add first 4 ingredients to pan; cook 5 minutes, stirring to crumble lamb. Stir in rice and cinnamon; sauté 2 minutes. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in chopped tomato, 3 tablespoons parsley, mint, lemon juice, and salt. Cover and let stand 5 minutes. Sprinkle with remaining 1 tablespoon parsley.

    Advertisement

Nutrition Facts

446 calories; calories from fat 35%; fat 17.2g; saturated fat 7g; mono fat 7.2g; poly fat 1.4g; protein 26g; carbohydrates 45g; fiber 2.4g; cholesterol 83mg; iron 2.5mg; sodium 748mg; calcium 61mg.
Advertisement