Lebanese Lamb and Rice 

  • Preparation 10 MIN
    Cooking 30 MIN
  • Servings 4



  1. In a large skillet or large saucepan over high heat, brown the meat in the oil until golden brown, about 10 minutes. Season with salt and pepper.
  2. Deglaze the pan with the broth. Add the rice and pine nuts and bring to a boil. Cover and simmer gently for about 18 minutes or until the rice is cooked. Add the mint and season, to taste.
  3. Cover the plates with a thin layer of yogurt and top with the rice. Serve with Lebanese cucumbers.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 620  
Total Fat 36 g  
Saturated Fat 13 g  
Sodium (salt) 464 mg  
Carbohydrates 44 g  
Fibre 1 g  
Protein 28 g