To make Lamb and Rice

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.

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 till the rice begins to be thick; then take it off, stir in a pound of butter, and when that is quite melted stir in the yolks of six eggs, first beat; then take a dish and butter it all over, take the steaks and put a little pepper and salt over them, dip them in a little melted butter, lay them into the dish, pour the gravy which comes out of them over them, and then the rice; beat the yolks of three eggs and pour all over, send it to the oven, and bake it better than half an hour.

Hannah Glasse, “The Art of Cookery Made Plain and Easy“ 1796.

21st Century

  • 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 to season meat
  1. 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.
  2. Boil the rice in the water for about 10 to 12 minutes.
  3. Add stock and spices to the rice and cook over medium to high heat until the rice gets thick.
  4. Take it from the stove and add the butter mixing it in the rice well.
  5. Whip up 5 of the egg yolks and blend them into the rice as well.
  6. Grease a baking dish or pie plate and place the meat in it and any juice that ran from them.
  7. Put the rice mixture over the meat evenly.
  8. Whip the remaining 2 yolks and spread them over the top of the rice.
  9. 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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3 Responses to “To make Lamb and Rice”

  1. July 1st, 2014

    Linda Shoun says:

    Just a bit curious. This rice looks quite white to me. I would not have guessed there are egg yolks on top, or that it had been browned (or “goldened”) in an oven. Was the pic taken at an earlier stage, or the goldening just too subtle to show in the pic?

    And I thought the rice was spread on on top of the medallions???? Have they been pulled up to the stop just for effect?

  2. July 2nd, 2014

    Frank Clark says:

    Good eye Linda, I just realized realized our modern recipe has you mix the yolks in with the rice and the broth, but the original says to poor the yolks over the rice and lamb mixture. This will cause more of a yellow crust over the dish. The reason the lamb is showing is that the meat release moisture which causes the rice to pull away from it exposing the meat as it cooks. I would also add that in the 18th century this recipe would have been made with Carolina gold rice which had a distinct yellow color.

  3. June 8th, 2016

    Erica M says:

    I made this dish last night and was very pleased. I did use homemade chicken stock in place of beef or vegetable stock. Also, I substituted a pinch of ginger and cinnamon for the mace. The dish was simple but rich, the lamb was very moist, and the rice very flavorful. I may, in the future, try to reduce the amount of butter slightly.

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