Lamb Vrasto and Pilafi
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Lamb vrasto and pilafi is simple to make, season the lamb with salt and pepper, boil the meat until tender, and then reserve the broth to make the pilafi, and of course add lots of lemon.
  • For the lamb:
  • 4 pounds lamb shoulders, cut into thick pieces*
  • 2 tablespoons pepper, plus more to taste
  • 2 teaspoons salt, plus more to taste
  • Many, many lemons, cut into quarters
For the pilafi:
  • ¼ cup butter
  • 2 cups long grain white rice
  • 6 cups reserved meat liquid from pot
  • ½ cup lemon juice
  1. Wash the lamb pieces and fully season with salt and pepper.
  2. Fill a large pot with enough water to cover the meat. Add the lamb and bring to a boil. Let simmer for 1 ½ to 2 hours until the meat is tender. Add more salt and pepper to the water if necessary.
  3. While the meat is cooking, fatty particles will rise to the surface. Use a slotted spoon and remove during the cooking process.
  4. Once the lamb is nearly done, drain the water of impurities and set the lamb aside. Reserve the liquid to use as the juice for pilafi.
  5. In a medium saucepan, melt the butter, add the rice and stir together for 2-3 minutes. Add lemon juice and stir, followed by the lamb broth. Let simmer for 15-20 minutes, until the rice is soft. There should be some liquid covering the rice. If not, add a little more broth or water. Remove from heat, cover the pot and let stand for 5 minutes so the rice can absorb the remaining liquid to make a creamy pilafi.
  6. Place the lamb vrasto and pilafi together on a serving platter.
  7. Serve with as many halved lemons as you can find.
*To save time on cutting the lamb, when picking your lamb ask the butcher to cut into pieces.
Recipe by Eleni Saltas at