Lebanese Lamb and Bulgur Pilaf with Roasted Seasonal Vegetables
A hearty Lebanese-inspired dish featuring tender lamb chunks pressure-cooked with aromatic spices, served over a nutty bulgur pilaf accompanied by a medley of oven-roasted seasonal vegetables. This recipe embraces traditional Lebanese flavors, using familiar cooking techniques that deliver warmth and comfort on a weeknight.
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Overview
This Lebanese Lamb and Bulgur Pilaf is a comforting and flavorful meal that combines tender chunks of lamb simmered with warm spices and cooked quickly in a pressure cooker. The nutty bulgur pilaf cooks alongside the lamb to absorb all the fragrant flavors. Oven-roasted seasonal vegetables add a healthy and colorful side, making this a satisfying weeknight dinner inspired by traditional Lebanese flavors.
Why you’ll love it
- The pressure cooking method delivers tender, juicy lamb in a fraction of the time compared to slow cooking.
- Bulgur wheat offers a quick-cooking, nutty base that soaks up the savory lamb juices.
- Roasting seasonal vegetables enhances their natural sweetness and adds vibrant color and variety to the plate.
- The recipe uses accessible ingredients and straightforward techniques fitting for busy weeknights while keeping authentic flavor.
Ingredient notes
- Lamb shoulder or leg: Choose boneless lamb chunks for faster and even cooking.
- Bulgur: Fine or medium bulgur cooks quickly and blends well as a pilaf base.
- Spices: Ground cinnamon, allspice, and cumin deliver classic Lebanese warmth and aroma.
- Seasonal vegetables: Use an assortment such as carrots, zucchini, eggplant, bell peppers, and cherry tomatoes for roasting.
Serving & storage
- Serve the lamb and pilaf hot with the roasted vegetables on the side or on top.
- Leftovers can be refrigerated in airtight containers for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of water if the pilaf is dry.
- To freeze, separate lamb pilaf and vegetables in sealed containers for up to 1 month. Thaw overnight in the fridge before reheating.
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Chef tips
- Ensure bulgur is added before pressure cooking so it absorbs the flavors and cooks properly with the lamb.
- Do not open the pressure cooker immediately after cooking; allow natural pressure release for the best texture and safety.
- Choose vegetables that roast well and reflect the season for the freshest flavor and color variety.
- You can substitute lamb stock with chicken or vegetable stock if unavailable, but lamb stock adds deeper flavor.
Ingredients
- 700 g (1.5 lbs) boneless lamb shoulder, cut into 3 cm pieceslamb shoulder chunks
- 1 tbsp olive oilolive oil
- 1 medium onion, finely chopped (about 150 g)onion
- 3 garlic cloves, mincedgarlic cloves
- 1 tsp ground cinnamonground cinnamon
- 1 tsp ground allspiceground allspice
- 1 tsp ground cuminground cumin
- 200 g (1 cup) fine bulgur wheatbulgur wheat
- 400 ml (1 2/3 cup) lamb or chicken stock, hotstock
- Salt and freshly ground black pepper, to tastesalt and black pepper
- 500 g mixed seasonal vegetables (carrots, zucchini, eggplant, bell peppers, cherry tomatoes)seasonal vegetables
- 2 tbsp olive oilolive oil for roasting
- 1 lemon, cut into wedges, for servinglemon wedges
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Equipment
- pressure cooker or Instant Pot
- large roasting tray
- knife
- wooden spoon
- measuring cups and spoons
- mixing bowl
Nutrition per serving
- Calories530
- Protein38 g
- Carbs38 g
- Fat18 g
Step-by-step
Step 1
Prepare the lamb by patting the pieces dry with paper towels. Season all over with salt and pepper.Step 2
Heat 1 tablespoon olive oil in the pressure cooker over medium-high heat. Add the lamb in batches and brown on all sides, about 5 minutes per batch. Remove and set aside.Step 3
Add the chopped onion to the cooker and sauté until softened and translucent, about 5 minutes. Add the garlic, ground cinnamon, allspice, and cumin, stirring for 1 minute until fragrant.Step 4
Return the browned lamb to the cooker. Stir in the bulgur wheat and pour in the hot stock. Stir to combine and season with additional salt and pepper if desired.Step 5
Secure the lid of the pressure cooker. Cook at high pressure for 15 minutes. Then allow pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.Step 6
While the lamb and bulgur cook, preheat the oven to 200°C (400°F).Step 7
Toss the seasonal vegetables with 2 tablespoons olive oil, salt, and pepper in a large bowl. Spread evenly on a roasting tray.Step 8
Roast vegetables in the preheated oven for 25-30 minutes, turning halfway through, until tender and caramelized.Step 9
Fluff the lamb and bulgur pilaf gently with a fork. Serve hot topped or alongside the roasted vegetables with lemon wedges to squeeze over.
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