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
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 100ml Greek extra virgin olive oil
- 1 onion, finely chopped
- 500g baby spinach leaves, washed and finely chopped
- bunch dill, finely chopped
- 300g long-grain rice
- juice 1-2 lemons
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.
