Lamb With Rice And Olives (arroz Con Carne De Cedo-dominican Rep

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb shoulder
• 1/4 cup vinegar
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/8-1/4 teaspoon crushed red pepper flakes
• 3 slices bacon
• 2 cups boiling water
• 1 cup rice, uncooked regular
• 1/4 cup pimento stuffed olive, sliced
• 2 tablespoons parsley, minced
• 1 1/2 teaspoons salt

Recipe

• 1 trim fat from lamb; cut lamb into 3/4-inch cubes. mix lamb, vinegar, onion, garlic and red pepper in non-reactive bowl. cover and refrigerate, stirring occasionally, at least 6 hours.
• 2 fry bacon until crisp; drain.
• 3 remove lamb from marinade, reserving marinade.
• 4 cook and stir lamb in bacon fat until all liquid has evaporated and lamb is brown on all sides; drain.
• 5 mix lamb, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
• 6 cover and bake at 350 degrees until liquid is absorbed, 25 to 30 minutes.