Sumac-Spiced Lamb and Rice with Pine Nuts

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Elegant baked lamb and rice with tangy sumac, toasted pine nuts, and aromatic dried mint for a Mediterranean-inspired centerpiece. This Mediterranean recipe, ready in about 60 minutes, pairs ground lamb, rice, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.