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April 14, 2023

Ouzi Braised Lamb on a Bed of Spiced Rice




Marinated American lamb chops with rosemary & garlic on a plate



  • 1-1/2 pounds Lean American Lamb
  • 2 bay leaves, whole
  • 1 large carrot, quartered
  • 1 leek, chopped
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 stalks celery, chopped
  • 1 teaspoon ground allspice
  • Salt and pepper 

Spiced Rice:

  • 3 cups long-grain rice
  • 1-1/2 tablespoons canola oil
  • 3/4 cup onion, chopped
  • 1/2 cup pine nuts
  • 1/2 cup slivered almonds
  • 4 teaspoons allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon nutmeg
  • 1 tablespoon salt
  • 6 cups water


For the Ouzi:  Cut the lamb into 3-inch cubes; season with salt and pepper.  Roast at 350°F to sear, turning several times until brown on all sides. 

Transfer lamb to a pot.  Add bay leaves, carrot, leek, cinnamon sticks, cloves, celery and allspice; add cold water to cover.  Bring to a boil; reduce to medium heat.  Cook until lamb is tender, about 45 minutes. 

Strain meat, discard vegetables and reserve liquid. 

After the lamb has cooled enough to handle, tear into bite-size pieces, removing any fat tendons.  Add back a little broth to keep meat moist.

For the Spiced Rice:  Wash and rinse rice in four changes of hot water.  Drain well and set aside. 

In a wide-bottom pot, add oil.  Over medium heat sauté the onions until translucent.  Add rice, pine nuts, almonds, allspice, cinnamon, pepper, cardamom, nutmeg and salt.  Stir continuously over moderate heat until spices are fragrant.  Add water; bring to a boil.  Reduce heat; cover for 20 minutes or until done.  Fluff with a fork. 

Serve lamb on top of Spiced Rice with cucumber yogurt sauce on the side.

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