Entree: Greece – Crete – Γαμοπίλαφο ➤ Gamopílafo (Cretan wedding pilaf of rice cooked in rich meat broth, traditionally served with roasted lamb)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 4 cups (960 ml) rich meat broth (preferably from roasted lamb)
- 2 cups (400 g) medium-grain rice (well rinsed)
- 2 tbsp (30 g) unsalted butter
- 1 lemon, juice only (about 2 tbsp / 30 ml)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (50 g) grated graviera or kefalotyri cheese
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat a heavy pan over medium-high heat and add the olive oil. Season the lamb pieces with salt and pepper and brown in batches until well colored on all sides, about 6–8 minutes. Remove and set aside, leaving rendered juices in the pan.
2. If the pan is dry, add 1 tbsp (15 ml) more olive oil or a spoon of butter. Add the rinsed rice to the pan and toast, stirring, for 2–3 minutes until glossy and slightly translucent.
3. Return the browned lamb pieces to the pan. Pour in the hot meat broth, bring to a gentle boil, then reduce heat to low. Cover and simmer gently until the rice is tender and the liquid is mostly absorbed, about 18–22 minutes depending on rice.
4. When rice is cooked and the mixture is creamy, remove from heat. Stir in the butter, lemon juice, and grated cheese vigorously to create a silky, cohesive texture. Adjust salt and pepper to taste.
5. Let rest covered for 5 minutes. Fold in half the chopped parsley, keep some for garnish, and distribute the lamb pieces evenly through the pilaf.
6. Serve warm, sprinkled with the remaining parsley and extra grated cheese at the table. Traditionally accompanied by roasted lamb or goat served alongside.