Cazuela de Cordero con Arroz

Method

1. Heat olive oil in a large pot over medium heat.
2. Add onions, garlic, and carrots; cook until softened.
3. Add lamb cubes and cook until browned on all sides.
4. Stir in rice and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Let rest for 5 minutes before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.