Lamb and Rice
Learn about this recipe from our Historic Foodways staff, then try it at home.
Lamb and Rice dishes have been around for centuries. This simple but tasty pairing, with the addition of the eggs, makes a wholesome entree for any main meal.
Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!
18th Century
Take a neck or loin of lamb, half roast it, take it up, cut it into steaks, then take a half a pound of rice boiled in a quart of water ten minutes, put it into a quart of good gravy, with two or three blades of mace, and a little nutmeg. Do it over a stove or slow fire...
— Hannah Glasse, “The Art of Cookery Made Plain and Easy“ 1796.
21st Century
Ingredients
- ½ pound of boneless lamb cutlets or stew meat
- 1½ cups rice (long-cooking, not instant)
- 2 ½ cups water
- 2 cups beef or vegetable stock
- ½ tsp. ground mace and nutmeg (equal portions)
- ½ pound butter
- 7 egg yolks
- Salt and pepper
Instructions
- Cut meat into medallions about ½ inch thick and 2 to 3 inches square or round. Bake them in the oven at 350° for about 10 minutes. Remove and set aside.
- Boil the rice in the water for about 10 to 12 minutes.
- Add stock and spices to the rice and cook over medium to high heat until the rice gets thick.
- Take it from the stove and add the butter mixing it in the rice well.
- Whip up 5 of the egg yolks and blend them into the rice as well.
- Grease a baking dish or pie plate and place the meat in it and any juice that ran from them.
- Put the rice mixture over the meat evenly.
- Whip the remaining 2 yolks and spread them over the top of the rice.
- Bake in the 350° oven for 25 to 30 minutes. The top of the rice should be golden, not dark. Dish and serve.
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