Sumac-Spiced Lamb and Rice with Pine Nuts
Elegant baked lamb and rice with tangy sumac, toasted pine nuts, and aromatic dried mint for a Mediterranean-inspired centerpiece. This middle eastern-inspired mediterranean ready in about 60 minutes pairs pound ground lamb, rice, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 530 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound ground lamb
- 1.5 cups rice
- 1 medium onion
- 2 cloves garlic
- 1/4 cup pine nuts
- 1 teaspoon sumac
- 2 tablespoons olive oil
- 1/2 teaspoon dried mint
- 3 cups water
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large oven-safe dish over medium heat. Add 1 medium chopped onion and cook for 5 minutes until softened, then stir in 2 minced garlic cloves and cook for 1 minute more.
- Step 2: Add 1 pound ground lamb, 1/2 teaspoon dried mint, 1 teaspoon sumac, and 1/2 teaspoon salt. Cook for 5-7 minutes, breaking up lamb with a spoon until browned and no longer pink.
- Step 3: Stir in 1.5 cups uncooked rice and 3 cups water. Cover dish tightly with foil and bake for 35 minutes until rice is tender and water is absorbed.
- Step 4: Remove foil, stir in 1/4 cup pine nuts and 1 tablespoon lemon juice. Let stand for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sumac-Spiced Lamb and Rice with Pine Nuts take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sumac-Spiced Lamb and Rice with Pine Nuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground lamb from drying out.
Can I substitute ingredients in Sumac-Spiced Lamb and Rice with Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sumac-Spiced Lamb and Rice with Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sumac-Spiced Lamb and Rice with Pine Nuts?
Middle Eastern mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
