Greek roast lamb on rice and spinach from Pure Simple Cooking: Effortless Meals Every Day by Diana Henry

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Notes about this recipe

  • Barb_N on July 31, 2014

    I made this with a few changes- I had a boneless butterflied leg of lamb so I stuffed it with some of the spinach/feta mixture and placed the rice and spinach around it. I used Korean chives instead of scallions, to use them up. Instead of lemon juice to finish I chopped a preserved lemon and added it to the rice for the last few minutes. Even with extra broth and oven time, some of the rice was chewy but over all this was a keeper.

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