Lamb Over Rice

Why You’ll Love This Recipe

I love that this dish is rich and filling but still balanced. The spiced lamb is full of savory depth, the rice soaks up all the juices, and when I add a cool sauce and some crisp veggies on top, it becomes a complete, crave-worthy meal. It’s perfect for meal prep, easy to customize, and tastes just as good the next day. And if I’m short on time, I can use ground lamb and have it ready fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Lamb

• Ground lamb or finely chopped lamb shoulder

• Garlic cloves, minced

• Onion, finely chopped

• Olive oil

• Ground cumin

• Ground coriander

• Smoked paprika or chili powder

• Dried oregano

• Salt and pepper

• Lemon juice (for finishing)

For The Rice

• Long-grain white rice or basmati rice

• Chicken broth or water

• Olive oil or butter

• Salt

Optional Toppings

• Lettuce, chopped

• Diced tomatoes or cucumbers

• Pickled red onions

• White sauce or tahini sauce

• Fresh parsley or cilantro

Directions

1. I start by cooking the rice—either in broth or salted water with a bit of oil or butter—until tender and fluffy.

2. While the rice cooks, I heat olive oil in a large skillet and sauté the onions and garlic until softened.

3. I add the ground lamb and break it up with a spoon. Once it starts browning, I season it with cumin, coriander, paprika, oregano, salt, and pepper.

4. I continue to cook until the lamb is fully browned and slightly crispy on the edges. I finish it off with a squeeze of lemon juice to brighten it up.

5. To serve, I scoop the rice into bowls, top with the spiced lamb, and add my favorite toppings like chopped lettuce, tomatoes, and a generous drizzle of white sauce or tahini.

Servings And Timing

This recipe serves about 4 people. Prep takes around 10 minutes, and cooking takes 20–25 minutes. So I usually have this meal ready in about 30–35 minutes.

Variations

When I want to change things up, I swap the lamb for ground beef, turkey, or even a meatless alternative like lentils or chickpeas. Sometimes I stir fresh herbs like mint or cilantro directly into the lamb for an extra punch. And if I have saffron or turmeric, I add a pinch to the rice for added color and flavor.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days. The lamb and rice both reheat well in the microwave or in a pan over medium heat. I usually store the sauce and fresh toppings separately to keep everything fresh when reheating.

FAQs

Can I Use Pre-Cooked Rice?

Yes, I’ve used leftover rice before and it works great. I just heat it before serving so it can soak up the flavor from the lamb.

What Kind Of Lamb Should I Use?

Ground lamb is the fastest and easiest, but when I want a more traditional feel, I use chopped lamb shoulder or leg meat, cooked low and slow for extra tenderness.

Is It Spicy?

Not necessarily. I control the heat depending on how much chili powder or paprika I add. It’s easy to adjust to my taste.

Can I Make It Dairy-Free?

Absolutely. I use tahini or a dairy-free yogurt sauce instead of a traditional white sauce if I’m avoiding dairy.

What’s The Best Sauce For This?

I usually go with a simple garlic yogurt sauce (yogurt, garlic, lemon, salt) or tahini mixed with lemon juice and water. It adds the perfect creamy contrast to the savory lamb.

Conclusion

Lamb Over Rice is one of those dishes that never gets old. It’s filling, flavorful, and endlessly customizable. Whether I’m making it for a quick weeknight dinner or prepping meals for the week ahead, it always hits the mark. The tender, spiced lamb paired with rice and topped with fresh ingredients makes this one of my ultimate comfort foods.