Greek-Style Lamb With Spinach Rice - cooking recipe

Ingredients

2 2/3 lbs lamb shoulder (without shank)
5 cloves garlic, 2 cloves sliced, 3 cloves crushed
2 tbsp vegetable or olive oil
1 1/2 cups long-grain white rice
4 cups chicken stock
3 oz baby spinach leaves
1/2 cup jarred roasted peppers
4 None jarred marinated artichoke hearts, drained and quartered
1 tsp finely grated lemon peel
2 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Using a small sharp knife, cut several slits into the lamb. Push the sliced garlic into the slits. Season.
Heat the oil in a large flameproof roasting pan on medium-high heat. Add the lamb and cook for 8 mins or until browned all over. Transfer the lamb to a heatproof plate.
Increase the heat to high. Cook the chopped garlic in the same pan for 30 seconds or until fragrant. Add the rice and cook, stirring for 1 min to coat the grains. Add the stock and 1 cup water and bring to a boil.
Return the lamb to the pan. Bake for 1 hour 20 mins for well done or until the lamb is cooked to desired doneness and the rice has absorbed most of the liquid, is tender and starts to brown lightly.
Remove the lamb from the pan. Let stand for 10 mins before slicing. Stir the spinach, pepper and artichokes into the rice. Divide the rice mixture among serving plates. Top with lamb. Serve sprinkled with lemon peel and juice.