Greek-Style Lamb With Spinach Rice Recipe

Name: Greek-Style Lamb With Spinach Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 lbs lamb shoulder (without shank); 5 cloves garlic, 2 cloves sliced, 3 cloves crushed; 2 tbsp vegetable or olive oil; 1 1/2 cups long-grain white rice; 4 cups chicken stock; 3 oz baby spinach leaves; 1/2 cup jarred roasted peppers; 4 None jarred marinated artichoke hearts, drained and quartered; 1 tsp finely grated lemon peel; 2 tbsp lemon juice

Servings: persons

2 2/3 lbs lamb shoulder (without shank)
5 cloves garlic, 2 cloves sliced, 3 cloves crushed
2 tbsp vegetable or olive oil
1 1/2 cups long-grain white rice
4 cups chicken stock
3 oz baby spinach leaves
1/2 cup jarred roasted peppers
4 None jarred marinated artichoke hearts, drained and quartered
1 tsp finely grated lemon peel
2 tbsp lemon juice

1
Preheat the oven to 350u00b0F. Using a small sharp knife, cut several slits into the lamb. Push the sliced garlic into the slits. Season.
2
Heat the oil in a large flameproof roasting pan on medium-high heat. Add the lamb and cook for 8 mins or until browned all over. Transfer the lamb to a heatproof plate.
3
Increase the heat to high. Cook the chopped garlic in the same pan for 30 seconds or until fragrant. Add the rice and cook, stirring for 1 min to coat the grains. Add the stock and 1 cup water and bring to a boil.
4
Return the lamb to the pan. Bake for 1 hour 20 mins for well done or until the lamb is cooked to desired doneness and the rice has absorbed most of the liquid, is tender and starts to brown lightly.
5
Remove the lamb from the pan. Let stand for 10 mins before slicing. Stir the spinach, pepper and artichokes into the rice. Divide the rice mixture among serving plates. Top with lamb. Serve sprinkled with lemon peel and juice.

1623

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 2/3 lbs lamb shoulder (without shank), 5 cloves garlic, 2 cloves sliced, 3 cloves crushed, 2 tbsp vegetable or olive oil, 1 1/2 cups long-grain white rice, and more.

Yes, Greek-Style Lamb With Spinach Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek-Style Lamb With Spinach Rice

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