Slow-cooked Greek Easter lamb with lemons, olives & bay
This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece
Spinach rice
Serves 6
Easy
Prep:
Cook:
Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch
Skip to ingredients
- 100ml Greek extra virgin olive oil
- 1 onionfinely chopped
- 500g baby spinachleaves, washed and finely chopped
- bunch dillfinely chopped
- 300g long-grain rice
- juice 1-2 lemons
Nutrition: per serving
- kcal519
- fat36g
- saturates5g
- carbs37g
- sugars37g
- fibre7g
- protein8g
- salt0.6g
Method
step 1
Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
step 2
Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
step 3
When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.
