Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was "born" after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo.

Ingredients Nutrition

Directions

  1. Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
  2. Add the onion and garlic and fry until the onion gets translucent.
  3. Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
  4. Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
  5. When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
  6. On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
  7. Transfer to a serving dish and sprinkle with the feta cheese.

Reviews

(5)
Most Helpful

This was really really good! We did increase the garlic a bit. We served with rice, even the baby loved it!

Kimke September 15, 2003

This is probably one of the easiest, yet best lamb dishes I've ever made. I didn't make any changes to the recipe and I was very pleased. The feta cheese sprinkle was like icing on the cake. I will make this again and maybe add some sliced mushrooms to it. Thanx for a versatile, easy and tasty dish. Your memory lives on.

*Parsley* July 15, 2011

This was very nice. I added some chopped spring onion as well onion to the lamb and added the spinach raw (washed, drained and roughly chopped). There was a lot of juice so I added in 1/4 cup of rice, making the recipe a bit more like a Greek lamb fricasse. My husband and I liked it but the kids were less enthusiastic sadly. A nice dish if your family eats spinach.

Perfectionist cook August 24, 2008

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