Greek-Style Lamb and Rice

We are currently learning about ancient Greece in school, so I decided to make a Greek meal for dinner. I searched the internet and found scores of yummy sounding recipes, but I wanted something that wouldn't be too time consuming (of course I was searching on Friday afternoon, just a couple hours before dinner time!). I found this recipe at kitchendaily.com and thought it would work perfectly. It was DELICIOUS!!!!


The original recipe was for "Greek-Style Chicken and Rice", but I substituted lamb for the chicken to make it more authentic, and because we have chicken all the time but rarely have lamb. I bought lamb shoulder chops. They were significantly cheaper than regular lamb chops, and had more meat on them. The above plate was for my husband, and he got a whole shoulder chop to himself. For the children I cut up 4 shoulder chops and split them between the 5 kids.

Tomato/Feta Garnish

(this was EXCELLENT and I am excitedly planning what other recipes I can add this garnish to!)

In small bowl combine:

1/2 cup chopped plum or cherry tomatoes
1/3 cup chopped seedless cucumber (I didn't have so left this out)
2 T thinly sliced green onion (scallions)
2-3 T crumbled feta cheese
1/2 tsp oregano

Mix well and refrigerate while you cook the lamb and rice.


Lamb and Rice

The recipe was submitted to the kitchendaily website by Rice-a-Roni, so of course one of their products was included in the ingredients! It called for this specific type, Whole Grain Blends ~ Chicken and Herb Classico, and I bought 3 boxes to feed our family of 7. This amount turned out to be just perfect. Now that I've made it once, I will probably substitute with white or brown rice and spices at home, to save money next time.


I used one whole spice package from one of the Rice-a-Roni boxes and sprinkled it over the lamb. Set aside.


In large skillet, combine the other two spice packets, rice, water and oil (as directed on back of box). Bring to a boil and let boil for about 5 minutes. Then add the lamb, cover, and reduce heat to medium. Let simmer for about 30 minutes until lamb is cooked and most of the liquid is absorbed by the rice.


According to the recipe, at this point you're done. I actually scooped out all the rice and kept it warm on the back of the stove while I fried the lamb chops for a few minutes on each side. When I make this again, I will do this step first, before beginning to cook the rice. I still want to cook the lamb and rice together, because the lamb taste seeped into the rice while cooking and gave it a scrumptious flavor! But I like the seared taste of meat better than strictly boiled.

Arrange rice on a plate, place lamb on rice, and spoon some of the tomato/feta garnish on top. Ta-da!


Serve with hummus and greek flat bread and enjoy!!


Verdict: Everyone loved this and begged me to make it again!