History Bite: Lebanese Lamb Dish

Oooh this is a good one, guys. This dish has become one of Deb’s favorites, not only because it’s so flavorful, but because it’s so easy to make! Plus, here at Ink & Arrow, we love meals that sweep us away to another part of the globe. Deb’s niece, Kate, has a particular knack for this kind of magic. She’s an amazing and creative cook, and we’re constantly learning from her in the kitchen. We’ll be seeing a lot more of her recipes on here as Kate takes us around the world to experience flavor and history!




Servings: 4-6



Lamb Rice:

2 tablespoons butter
1 pound ground lamb
Salt + pepper, to taste
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2 cups basmati or jasmine rice
3 cups bone broth
2 large garlic cloves, minced
1/2 cup salted, shelled pistachios
1/4 cup chiffonade fresh mint leaves
feta can be added as a serving garnish


1 cup Greek yogurt
4” English cucumber, seeded, minced
Zest and juice of 1/2 lemon
Salt + pepper, to taste
2 Tablespoons minced fresh mint
1 large garlic clove, finely minced


1 English cucumber, halved lengthwise and thinly sliced into half spheres
1 cup cherry tomatoes, halved
1 head of romaine, chopped


Salt + pepper, to taste generous pepper
1/2 cup olive oil
Zest + juice of 1 lemon, about 3-4 Tablespoons
1 teaspoon balsamic glaze
1 large garlic clove, finely minced
1/4 cup chiffonade fresh mint
1/4 cup fresh parsley, finely chopped



1. In a large dutch oven over medium-high heat melt the butter. Add the ground lamb, season with salt, pepper, cinnamon and nutmeg and cook, breaking it into small chunks until it becomes nicely brown, about 8 to 10 minutes.

2. Add uncooked rice and stir until it gets well coated and starts to turn translucent. Add the broth and garlic and bring to a simmer. Stir, cover and let cook over low heat until the liquid is completely absorbed and the rice is fully cooked, about 20 minutes.

3. While the rice cooks, in a large bowl whisk together the salad dressing ingredients. Add all other salad ingredients. Toss to coat. Taste and adjust seasoning if need be and set aside.

4. For the tzatziki, in a small-medium bowl add all ingredients. Stir well to combine. Taste and adjust seasoning if need be and set aside.

5. Once the rice has absorbed all liquids, let it sit off the heat with the lid on for 5 minutes. Then stir to fluff the rice.

6. To serve, spread 2 Tablespoons tzatziki at the bottom of a plate and top with lamb rice. Sprinkle with chopped pistachios and mint and feta if desired. Finish the plate with a side of fatoosh salad and enjoy!

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