Single Pan Greek Lamb Pilaf

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  • 2T  Nourished With Nature pork lard (super healthy fat and leaves no taste of pork or bacon)

  • 1 large yellow onion, finely chopped (2 1/2 cups)

  • 1 medium butternut squash peeled, seeded, and cut into ½” cubes

  • 3 cloves crushed garlic

  • 1 lb ground Nourished With Nature lamb

  • 1 cup Basmati rice, uncooked

  • 1/4 tsp ground cinnamon

  • 16 oz homemade Chicken Broth (super easy, ask for the recipe if you don’t already make your own)

  • 2 medium tomatoes diced (yellow or red work great)

  • ¼ cup fresh parsley, chopped

  • 2T fresh mint, chopped

  • 3T fresh lemon juice

  • 3/4 tsp salt

How to Make It:

  1. In a large skillet over medium-high heat sauté squash, onion, garlic and lamb for 5 minutes, stirring to crumble lamb.

  2. Add cinnamon and rice, sauté another 2 minutes.

  3. Stir in chicken broth and bring to a boil.

  4. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.

  5. Remove from heat, stir in chopped tomato, 3 Tbsp parsley, mint, lemon juice and salt.

  6. Cover and let stand 5 minutes, sprinkle with remaining 1 Tbsp parsley.

Serve with a steamed veggie, greek salad or fruit salad and enjoy only having to clean up one pan!

*You could easily make this a paleo dish by leaving out the rice and stuffing the meat mixture into tomatoes or bell peppers and bake in the oven at 350 deg until the veggies are tender.