Cordero con arroz de azafrán

Lamb with honey and rosemary on saffron rice

This recipe is a modified version of a lamb stew with couscous from Isabel from Las Franquesas del Vallés.

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Ingredients for four servings: 8 lamb chops, 2 onions, 3 garlic, 2 carrots, 100 ml. Crushed tomatoes, lamb broth, 1 sprig of fresh rosemary, 1 heaped tablespoon of honey, 1 pinch of cinnamon, olive oil, salt and pepper, 150 g. Basmati rice, 200 ml. water, 50 gr. roasted almonds, 1 handful of raisins, a few saffron threads and 1 bay leaf

All the details and steps you need to follow to recreate it perfectly can be found on

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