Name: Greek-style lamb with spinach rice
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1.2 kilogram lamb shoulder (without shank); 2 clove garlic, sliced, plus 3 cloves extra, crushed; 2 tablespoon vegetable or olive oil; 1 1/2 cup long-grain white rice; 1 litre (4 cups) chicken stock; 1 cup water; 70 gram baby spinach leaves; 1/2 cup (100g) sliced char-grilled capsicum; 4 marinated artichoke hearts, drained, quartered; 1 teaspoon finely grated lemon zest; 2 tablespoon lemon juice

Ingredients

1.2 kilogram lamb shoulder (without shank)

2 clove garlic, sliced, plus 3 cloves extra, crushed

2 tablespoon vegetable or olive oil

1 1/2 cup long-grain white rice

1 litre (4 cups) chicken stock

1 cup water

70 gram baby spinach leaves

1/2 cup (100g) sliced char-grilled capsicum

4 marinated artichoke hearts, drained, quartered

1 teaspoon finely grated lemon zest

2 tablespoon lemon juice

Method

1.Preheat oven to 180°C/160°C fan-forced. Using a small sharp knife, cut several slits into lamb. Push sliced garlic into slits. Season.

2.Heat oil in a large flameproof roasting pan over moderately high heat. Add lamb; cook for 8 minutes or until browned all over. Transfer lamb to a heatproof plate.

3.Increase heat to high. Cook extra garlic in same pan for 30 seconds or until fragrant. Add rice; cook and stir for 1 minute to coat grains. Add stock and water; bring to the boil.

4.Return lamb to pan. Bake for 1 hour 20 minutes for well done or until lamb is cooked to your liking and rice has absorbed most of the liquid, is tender and starts to brown lightly.

5.Remove lamb from pan. Stand for 10 minutes to rest before slicing. Stir spinach, capsicum and artichokes into rice. Divide rice mixture among serving plates. Top with lamb. Serve sprinkled with zest and juice.

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Ingredients

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