Lebanese Lamb and Rice 



Instructions

1. 1

   In a large skillet or large saucepan over high heat, brown the meat in the oil until golden brown, about 10 minutes. Season with salt and pepper.

2. 2

   Deglaze the pan with the broth. Add the rice and pine nuts and bring to a boil. Cover and simmer gently for about 18 minutes or until the rice is cooked. Add the mint and season, to taste.

3. 3

   Cover the plates with a thin layer of yogurt and top with the rice. Serve with Lebanese cucumbers.