Lemon and Thyme Kazakh Plov with Lamb and Rice with Onion

Method

1. Mix lemon zest into rice during preparation. Add thyme leaves to lamb during preparation.
2. Heat oil in a large pot, sauté onions until golden.
3. Add lamb and cook until browned, stir in spices.
4. Add rice, 2.5 cups water, and salt, bring to a boil.
5. Reduce heat, cover, and simmer 20-25 minutes.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.