“Lamb and Mushroom Rice Skillet”

Do you enjoy one skillet meals like my family does? Tired after working all day, running errands on the weekend, picking up kids from sports practice and one hundred other things throughout the week? Then you remember I need to cook dinner and you ask yourself, what am I going to make in a hurry? I highly suggest putting this recipe in your weekly rotation. Serve Lamb and Mushroom Rice Skillet with a green salad and dinner’s on in an hour.

Lamb and Mushroom Rice Skillet

Making this recipe is so simple and full of flavor. Cubed lamb meat is sautéed in oil and seasoned with salt and pepper. Remove lamb to a plate and set aside. Meanwhile, saute’ onions and mushrooms and add garlic to cook 1 minute. Now add in rice and cook until opaque, about 5 minutes. Pour in warm beef broth and wine, Dijon, soy sauce. Add lamb back to skillet, stir, and cover to cook about 20 minutes or until rice is tender. Adjust salt and pepper to taste, removing from heat and stir in fresh herbs.

Lamb and Mushroom Rice Skillet

This dish is perfect served with a green salad of your choice. Tender lamb and flavorful rice are such a comforting combination. Amazing how simple ingredients make and take a meal to the next level. This is one of my husband’s favorite dishes and understandably so. It’s fantastic.

Lamb and Mushroom Rice Skillet

If you don’t cook with lamb much, maybe try this recipe and as a result I think you will fall in love. My Dad loved lamb when I was a kid so it was always on the menu. Lamb also makes a great substitute for beef especially if you have digestive issues. Lamb is much easier to digest for some, so try it out. Otherwise, have great work week and say hello to a deliciously simple and easy dish to save you time in the kitchen.

Lamb and Mushroom Rice Skillet

Lamb and Mushroom Rice Skillet

1-pound boneless lamb, cut into 1/2-inch cubes

2 T. Olive oil

Kosher salt and black pepper to taste

1 medium onion, chopped

8 oz. package white mushrooms, rough chopped

1 garlic clove, minced

1 cup uncooked Basmati rice

1 T. Dijon mustard

1 1/2 T. Tamari soy sauce

1 3/4 cups beef broth

1/4 cup red wine

2 T. of minced, mixed fresh herbs (rosemary, sage, thyme leaves)

Minced fresh parsley or chives, for garnish (optional)

In a large skillet, heat Olive oil over medium-high heat. Sprinkle lamb with salt and pepper. Brown until barely any pink remains, about 5 to 6 minutes. Remove lamb to plate and tent with foil; set aside.

Using the same skillet, sauté onion and mushrooms in remaining oil until soft and water has evaporated, about 5 minutes. Stir in garlic and cook for 1 minute.

Add in rice. Sauté for 5 minutes until opaque. Drizzle in additional 1 teaspoon oil only if rice is too dry.

Heat beef broth and wine together and pour into skillet with rice. Add in mustard and soy sauce. Stir and cover, reducing heat to low simmer and cook 20 minutes or until rice is tender.

Stir in reserved lamb and fresh herbs cooking 5 more minutes or until heated through. If you’d like a creamier rice, add in a bit more beef broth. Serve hot topped with minced parsley or chives, if desired.

Makes 4 servings.