Marinated American lamb chops with rosemary & garlic on a plate


  • 6 pounds American Lamb top round
  • 1 cup Saudi Baharat spice
  • 3 ounces salted butter
  • 5 ounces onion
  • 3 tablespoons garlic
  • 1/2 cup tomato puree
  • 9 ounces diced tomatoes
  • 7 ounces carrot, shredded
  • 1-1/2 quarts vegetable stock, from scratch
  • 2 each whole cloves
  • 9 ounces basmati rice
  • 4 ounces seedless raisins
  • 3 ounces almonds, toasted


Trim lamb; cut into 1-inch cubes.  Season with Baharat spice; refrigerate for at least 1 hour. 

In a heavy stock pot, heat butter; add lamb and brown on all sides.  Add onion; cook until slightly caramelized.  Add garlic; sauté.  Add tomato puree, diced tomatoes, carrot, stock and cloves; simmer until meat is tender, approximately 2-1/2 hours. 

Strain off liquid to measure.  Make sure there is twice as much liquid by volume as there is rice (for example, 1 cup rice = 2 cups liquid).  Add the liquid back to the pot along with the rice, adding additional liquid if needed.  Bring to a simmer; turn low, cover and allow to simmer until rice is tender.  Stir in raisins and almonds; fluff and cover.  Allow to rest for 10 minutes.  Transfer to serving pan.

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