Easy Lamb Pilaf

    40 minutes

    This recipe uses left-over lamb roast. My kids always asked for it after having the roast. It can be all cooked in the one large fry pan and cooking time approx. 30 mins. Can be served as a main or an accompaniment.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 5 cups or more cooked lamb roughly chopped
    • 2 cups long grain rice (uncooked)
    • 30g butter
    • 1 small onion chopped
    • 2 tablespoons mint sauce/jelly
    • 4 cups (1 litre) chicken stock
    • salt & pepper to taste
    • 1/2 cup raisins or sultanas

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Rinse and drain rice.
    2. Melt butter in fry pan and sauté onion over medium heat.
    3. Stir in rice and add pepper and salt and keep stirring for 5 mins.
    4. Pour in stock and bring to the boil.
    5. Lower heat to simmer. Add lamb and the mint sauce/jelly. Cover and simmer for approx. 20 mins when all liquid should be nearly absorbed.
    6. Uncover and simmer further until all liquid is absorbed.
    7. Serve immediately.


    This recipe is very adaptable. Possible to use cooked chicken, mushrooms, cashews etc

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    Something else. Add raisins/sultanas near end off simmering.  -  03 Aug 2010