Easy Lebanese-Style Lamb and Rice Recipe (Ready in 35 Minutes!)

This Lebanese-inspired lamb and rice dish combines seasoned ground lamb with fragrant basmati rice, toasted pistachios, and fresh mint, served over creamy Greek yogurt. Ready in under 35 minutes, this one-pan meal delivers complex Middle Eastern flavors with minimal effort, making it perfect for weeknight dinners or entertaining guests.

Why This Lebanese-Style Lamb and Rice Recipe Works

This Lebanese-style lamb rice succeeds because it builds layers of flavor through a simple but effective technique. By browning the lamb first, you create a rich, caramelized base that infuses the entire dish. Cooking the rice directly in the rendered lamb fat allows every grain to absorb those savory flavors, while the addition of quality broth instead of water elevates the taste profile significantly.

The contrast between warm, spiced rice and cool, tangy yogurt creates a perfect balance that’s both comforting and refreshing. The pistachios add delightful crunch and richness, while fresh mint brightens the entire dish. This cooking method ensures the rice absorbs maximum flavor while maintaining perfect texture – fluffy yet cohesive.

The recipe’s flexibility also contributes to its success. Ground lamb provides rich, distinctive flavor, but the technique works equally well with other ground meats if lamb isn’t available. The spice profile can be adjusted to personal preference, making it accessible to various palates.

---

Key Ingredients

Ground Lamb (1 lb): The star protein that gives this dish its distinctive Middle Eastern character. Choose lamb with moderate fat content (80/20) for the best flavor and texture. The natural richness of lamb pairs beautifully with the aromatic spices and cooling yogurt.

Basmati Rice (1 cup): Long-grain basmati rice is essential for authentic texture and aroma. Its nutty fragrance complements the lamb perfectly, and the grains remain separate when cooked properly. Jasmine rice works as a substitute.

Ghee (1 tablespoon): This clarified butter adds rich, nutty flavor and prevents burning during the initial browning. You can substitute with regular butter or neutral oil, but ghee provides the most authentic taste.

Quality Broth (2 cups): Bone broth or chicken stock creates depth that water cannot match. The collagen and minerals in good broth enhance both flavor and nutritional value.

Raw Pistachios (1/4 cup): These provide essential textural contrast and subtle sweetness. Always use raw, unsalted pistachios for the best results. Pine nuts make an excellent Lebanese-style substitute.

Fresh Mint (1 tablespoon): Brightens the entire dish and adds authentic Middle Eastern character. Use only fresh mint leaves, finely chopped, for the best impact.

Greek Yogurt (1 cup): The cooling, tangy base that balances the warm, spiced rice. Full-fat Greek yogurt provides the best consistency and flavor.

---

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4 people
Difficulty: Easy
Diet: Gluten-free, keto-friendly (without rice)

---

How to Make Lebanese-Style Lamb and Rice

Step 1: Brown the Lamb (8-10 minutes)

Heat ghee in a large sauté pan over medium-high heat. Add ground lamb, breaking it into small pieces with a wooden spoon. Season generously with salt and freshly ground black pepper. Cook without stirring for 3-4 minutes to develop a golden crust, then break up and continue cooking until nicely browned and crispy, about 8-10 minutes total. Some fat will accumulate – you can drain excess if desired, but leaving some adds flavor.

Step 2: Toast the Rice (2-3 minutes)

Add uncooked rice directly to the pan with the lamb. Stir constantly until each grain is well-coated with fat and the rice begins to turn translucent. This toasting step is crucial for developing nutty flavor and preventing mushy rice.

Step 3: Add Liquid and Simmer (15-20 minutes)

Pour in the broth and bring to a gentle simmer, stirring once to distribute ingredients evenly. 

Cover the pan, reduce heat to low, and cook without lifting the lid for 15-20 minutes, until liquid is absorbed and rice is tender.

Step 4: Rest and Finish (5 minutes)

Remove from heat and let stand, covered, for 5 minutes. This resting period allows the rice to steam and achieve perfect texture. Gently fold in chopped pistachios and fresh mint, being careful not to break the rice grains.

Step 5: Serve

Spread 1/4 cup Greek yogurt on each serving plate. Spoon the warm lamb and rice mixture over the yogurt. Garnish with additional fresh mint and serve with cucumber slices on the side.

Serving Recommendations

This Lebanese-style lamb rice is versatile and pairs beautifully with various accompaniments:

Traditional Sides: Serve with crisp cucumber slices, pickled turnips, or a simple fattoush salad. Warm pita bread or naan makes an excellent accompaniment for scooping.

Fresh Elements: A drizzle of good olive oil and a sprinkle of sumac add authentic Middle Eastern flair. Lemon wedges on the side allow diners to add brightness to taste.

Wine Pairings: This dish pairs wonderfully with medium-bodied red wines like Côtes du Rhône or Lebanese reds. For white wine lovers, try a crisp Sauvignon Blanc or unoaked Chardonnay.

Make-Ahead Options: The lamb and rice mixture can be prepared ahead and reheated gently with a splash of broth. Add fresh mint and pistachios just before serving to maintain their vibrant flavors.

Portion Suggestions: This recipe serves 4 as a main course or 6 as part of a larger Middle Eastern spread. Double the recipe easily for larger gatherings.

Nutritional Benefits

This Lebanese-style lamb rice offers impressive nutritional value beyond its delicious taste:

High-Quality Protein: Ground lamb provides complete protein with all essential amino acids, supporting muscle maintenance and growth. A single serving delivers approximately 25-30 grams of protein.

Iron-Rich: Lamb is an excellent source of heme iron, which is more easily absorbed than plant-based iron. This helps prevent anemia and supports energy levels.

B-Vitamin Complex: Lamb provides significant amounts of B12, niacin, and riboflavin, essential for nervous system function and energy metabolism.

Healthy Fats: When you retain some of the lamb fat, you’re getting beneficial saturated and monounsaturated fats that support hormone production and nutrient absorption.

Probiotic Benefits: Greek yogurt contributes beneficial bacteria that support digestive health and immune function.

Antioxidants: Pistachios provide vitamin E and other antioxidants, while fresh mint offers additional anti-inflammatory compounds.

Complex Carbohydrates: Basmati rice provides sustained energy and contains slightly more fiber than regular white rice. 

---

Frequently Asked Questions

Q: Can I substitute the ground lamb with other meat?
A: Absolutely! Ground beef, turkey, or chicken work well. Beef provides the closest flavor profile to lamb, while turkey and chicken create lighter versions. Adjust cooking time as needed since these meats may cook faster than lamb.

Q: Is this recipe authentically Lebanese?
A: This is Lebanese-inspired rather than traditionally authentic. True Lebanese rice dishes often include spices like allspice, cinnamon, and cardamom. Feel free to add these for more authentic flavor.

Q: Can I make this dairy-free?
A: Yes! Substitute the Greek yogurt with coconut yogurt or serve the rice with a drizzle of tahini sauce instead. The dish remains delicious without the dairy component.

Q: What if I don’t have ghee?
A: Regular butter, olive oil, or any neutral cooking oil works as a substitute. Ghee provides the richest flavor, but the recipe succeeds with other fats.

Q: Can I use leftover rice?
A: This recipe is specifically designed for uncooked rice that absorbs the lamb flavors. Using leftover rice won’t provide the same depth of taste, though you could mix cooked rice with the browned lamb for a quick version.

Q: How do I store leftovers?
A: Store the lamb and rice mixture separately from the yogurt in the refrigerator for up to 3 days. Reheat gently with a splash of broth, and serve with fresh yogurt.

Q: Can I freeze this dish?
A: The lamb and rice portion freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Always use fresh yogurt for serving.

Q: What spices can I add for more authentic flavor?
A: Traditional Lebanese spicing includes allspice, cinnamon, cardamom, and sumac. Start with 1/2 teaspoon of Seven Spice (baharat) blend for authentic flavor.

---

The Bottom Line

This Lebanese-style lamb and rice recipe delivers restaurant-quality Middle Eastern flavors in your own kitchen with minimal effort and maximum reward. The combination of properly browned lamb, perfectly cooked rice, and fresh finishing touches creates a dish that’s both comforting and sophisticated.

What makes this recipe truly special is its balance – the rich, savory lamb paired with cooling yogurt, the textural contrast between tender rice and crunchy pistachios, and the bright pop of fresh mint that ties everything together. It’s a complete meal that satisfies both nutritionally and emotionally.

Whether you’re new to Middle Eastern cooking or looking to expand your weeknight dinner repertoire, this recipe provides an accessible entry point to these wonderful flavors. The technique is straightforward, the ingredients are readily available, and the results are consistently delicious.

Most importantly, this dish brings people together. The generous portions, beautiful presentation, and incredible aromas make it perfect for family dinners or entertaining friends. Once you master this basic technique, you’ll find yourself returning to it again and again, perhaps adding your own creative touches along the way.

Try this Lebanese-style lamb and rice tonight, and discover why it’s become a beloved favorite for home cooks around the world.

This recipe was originally posted on February 23, 2016 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.