The first time I made this dish I forgot to buy the mint. The second time I remembered it and was surprised to find out how much the flavor changes with that single ingredient. Try it both ways and see which you like better.
Heat a large nonstick skillet over medium-high heat. Add:
Cook until onion is tender and lamb crumbles, about five minutes. Stir in:
Saute two minutes. Stir in:
Bring to a boil, reduce heat and simmer until liquid is absorbed, about twenty minutes. Remove from heat. Stir in:
Cover and let stand five minutes. Sprinkle with:
Recipe adapted from Cooking Light Annual Recipes 2009, p185
recipe/ greek lamb pilaf.txt · Last modified: March 16, 2011 by Dave Leach