Week #9: Ground Lamb, Baked Beans, Onion and Rice

Ground Lamb and Rice – Careystlye

Prep time: 10 minutes

Cooking Time: 25 minutes, tops

Eating Time: We were hungry, it went fast


  • 1 lb. ground lamb
  • 1/2 lg. onion, chopped
  • 1/2 tsp. cinnamon
  • 1/4 cup red wine
  • 1/4 cup pasta sauce (your choice)
  • 1 Portobella Mushroom
  • Olive Oil (yum!)
  • Rice cooked for 4

How To Cook It:

  1. In a small fry pan, heat olive oil on medium and then saute the sliced mushroom. I like to slice it in long strips and then cut those in half for this recipe. About 3 minutes should do it. Set aside
  2. Oh yeah, start your rice and cook as you like or as the package tells you to.
  3. In a medium fry pan, heat olive oil and brown the ground lamb.
  4. Add in onions and cook another couple minutes until they are getting soft
  5. Add cinnamon (yes, cinnamon….I thought it was odd but it turns out great!), wine and pasta sauce
  6. Mix all that up for a minute or two then throw on the mushroom, stirring for another 1 minute
  7. Heat up the backed beans. I know, they don’t really fit, so leave them out if you don’t want them.
  8. Serve lamb mixture over rice with beans on the side!
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