Lamb Pilaf

• 1/3 pound ground lamb
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely diced
• 1 stalk celery, finely diced
• 1 large garlic clove, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 cup long grain rice
• 1/2 cup orzo
• 2 1/2 cups water
• 1 cup chopped flat leaf parsley
• 2 tablespoons chopped fresh mint leaves
• Juice of half a lemon

1. In a large saute pan, brown the ground lamb. Drain in a colander and reserve.
2. In the same pan warm the olive oil and saute the onion, celery and garlic until softened. Stir in the salt, pepper and ground cumin.
3. Still over the heat, stir in the parsley,rice and orzo and continue to saute for a minutes or two. Stir in the browned lamb.
4. Add the water to the pan and bring just up to the boil. Transfer the mixture to a 10 x10 inch baking dish (or one similar in size) and bake in a preheated 350F oven for 30 to 40 minutes, stirring occasionally, until the water is absorbed into the rice and orzo.
5. Remove from the oven and stir in the chopped mint and lemon juice. Serve hot.

ground lamb, extra virgin olive oil, onion, celery, garlic, salt, black pepper, ground cumin, long grain rice, orzo, water, flat leaf parsley, mint leaves

Taken from food52.com/recipes/17779-lamb-pilaf (may not work)