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Lebanese Lamb Lentil Rice

  • Serves 4

Ingredients

  • Ingredients

    • 1 tablespoon olive oil
    • 8 ounces chopped lamb loin, (1/4-inch)
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon ground hot paprika
    • 1 cup California Black Ripe Olives, sliced
    • 1 cup zucchini, diced (1/4-inch)
    • 1/3 cup slivered almonds, (2 oz.)
    • 2 1/2 cups cooked long grain white rice
    • 1 1/4 cups cooked green lentils
    • 1 cup red onion, chopped
    • 1 1/2 tablespoons red wine vinegar

Directions

  1. Heat 1 teaspoon of oil in a medium sized sauté pan over medium heat.
  2. Add lamb, season with cumin, salt and paprika and cook for 2-4 minutes until well-browned.
  3. Transfer to a large mixing bowl and set aside.
  4. Pour remaining oil into pan and heat over medium-high.
  5. Stir in onions and cook for 5-6 minutes, until golden brown.
  6. Add zucchini and almonds and continue cooking for 2-4 minutes until lightly brown and tender.
  7. Combine onion mixture with lamb.
  8. Stir in rice, lentils, California Ripe Olives and vinegar.
  9. Serve warm or room temperature.