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Lamb Steaks with Moroccan Spiced Rice Recipe

Lamb Steaks with Moroccan Spiced Rice Recipe

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How To Make Lamb Steaks with Moroccan Spiced Rice

Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal. 

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 4 lamb steaks
  • 1 cup basmati rice
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp Moroccan spice blend
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 2 cups chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Olive oil


  1. Season the lamb steaks with salt, pepper, and a drizzle of olive oil. Set aside.

  2. In a large skillet, heat some olive oil over medium heat. Add the onion and garlic, and sauté until softened.

  3. Add the Moroccan spice blend, cumin, paprika, turmeric, and cinnamon to the skillet. Stir and cook for an additional 2 minutes to toast the spices.

  4. Add the basmati rice to the skillet and stir well to coat it with the spices. Cook for 2-3 minutes.

  5. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.

  6. Meanwhile, heat a separate skillet over medium-high heat. Add the lamb steaks and cook for about 3-4 minutes on each side, or until cooked to your desired level of doneness. Remove from heat and let rest for a few minutes before slicing.

  7. Fluff the rice with a fork and stir in the chopped cilantro. Season with salt and pepper to taste.

  8. Serve the sliced lamb steaks on top of the Moroccan spiced rice. Enjoy!


  • Calories : 436kcal
  • Total Fat : 17g
  • Saturated Fat : 5g
  • Cholesterol : 116mg
  • Sodium : 472mg
  • Total Carbohydrates : 29g
  • Dietary Fiber : 3g
  • Sugar : 2g
  • Protein : 38g
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