LAMB OVER RICE

https://www.youtube.com/watch?v=2bavPjLTjPM

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LAMB OVER RICE

Yield 6-8

Prep time

20 Min

Cook time

60 Min

Total time

1 H & 20 M

Ingredients

Gyro-style meat:

• 1 yellow onion, cut into chunks
• 4-6 garlic cloves
• 1 jalapeno, sliced in half
• 1 lb ground beef
• 1 lb ground lamb
• 2 Tbsp dried oregano
• 1 Tbsp kosher salt
• 1 tsp smoked paprika
• 1 tsp cumin

Yellow Rice:

• 2 cups extra long basmati rice, rinsed then soaked in cold water for 15 minutes
• 2 Tbsp clarified butter or oil
• ½ tsp turmeric
• ¼ tsp cardamom
• ½ tsp paprika
• ¼ tsp cumin
• 1 tsp salt
• 1 ½ cups chicken stock or water

White Sauce:

• 2 Tbsp fresh parsley leaves
• 1 lemon, juiced
• 1 Tbsp white vinegar
• ½ cup mayonnaise
• ½ cup yogurt
• Kosher salt and black pepper to taste

• 2 large yellow onion, thinly sliced
• 2 bell pepper, thinly sliced

To serve:

• Shredded lettuce
• Tomato, diced

Instructions

1. Preheat the oven to 400F.
2. In a food processor, add the onion, garlic and jalapeno and pulse into finely chopped. Add the ground meat, oregano, salt, paprika and cumin and blend until everything is evenly combined, pushing down the sides and turning over the mixture periodically between pulses to incorporate everything evenly.
3. Line a rectangular baking dish with parchment paper, so it comes up the sides of the dish, and transfer the meat mixture into the dish. Using clean hands or a spatula, firmly press the meat into the dish to create a solid loaf, about 1 ½ inches thick. Be sure to press out any air pockets so the meat will cook evenly. Cook the meat for 30-35 minutes then remove from the oven and set aside.
4. To make the rice: Add the clarified butter to a large saute pan or pot with a tight fitting lid. Melt the butter over medium heat, then add in the turmeric, cardamom, paprika and cumin. Toast the spices just till they begin to bubble then add in the soaked rice and stir.
5. Toast the rice with the spices until all the moisture has evaporated, about 5 minutes, then add in the chicken stock and salt and stir. Cook uncovered until the mixture comes to a simmer, then reduce the heat to low and cover with the lid. Cook for 15 minutes until the rice is tender and no liquid remains. Fluff with a fork then set aside.
6. To make the sauce: In a food processor combine the parsley leaves, lemon juice and vinegar and blend until smooth. Pour the mixture into a medium bowl and stir in the mayonnaise and yogurt. Season with salt and pepper to taste and set aside.
7. To assemble the plate: Slice the meat loaf into ½ inch thick slices, then chop the slices into bite sized pieces, set aside the portion you want to eat and save the rest in an airtight container in the fridge.
8. Heat a large saute pan over high heat, then add a little oil and the sliced peppers and onions. Cook on high for 3-4 minutes to soften and char the vegetables, then add in the chopped meat loaf to heat through and char slightly.
9. Add a portion of rice to a plate along with shredded lettuce and tomato, top with the meat, peppers and onions, then drizzle the whole thing with the white sauce.

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