Weeknight Garden Inspired Lamb Vegetable Pilaf

Ingredients

• 1 tablespoon olive oil
• 12 ounces lamb shoulder, cut into small pieces
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 cup basmati rice, rinsed
• 1 3/4 cups low-sodium lamb broth
• 1 cup eggplant, chopped
• 1 tablespoon lemon juice
• 1/4 cup mint, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a deep skillet. Brown the lamb shoulder, then transfer the lamb shoulder to a plate.
2. Cook the onion, garlic, and ground cinnamon in the skillet until fragrant.
3. Stir in the basmati rice and lamb broth. Cover and simmer until the rice is nearly tender.
4. Return the lamb shoulder to the rice with the eggplant. Cover and cook until the lamb is tender.
5. Fold in the lemon juice and mint. Season with salt and black pepper, then serve the pilaf hot.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.