Let's cook.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, oregano, salt, and black pepper, cooking for another minute until fragrant.
Return the browned lamb to the pot. Stir in the rinsed long-grain rice.
Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes.
After 20 minutes, turn off the heat and let the pilaf rest, covered, for an additional 10 minutes. Do not lift the lid during this time.
Fluff the pilaf gently with a fork before serving.
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