Oven-roasted lamb with herbs and spinach

Name: Oven-roasted lamb with herbs and spinach - Nadia N.
Ingredients: lamb shoulder lamb ribs lamb neck 5 bunches green onions 5 bunches green garlic 3 bunches green parsley sweet paprika pepper salt 1 cup wine 2 cups water

Meat - Oven-roasted lamb with herbs and spinach by Nadia N. - Recipia

At our home, lamb in the oven with greens and spinach is always on the table on the first day of Easter. I make it year after year because I know everyone eats it, even those who are not the biggest fans of lamb. I prepare the meat a day in advance so that everything is ready on time. It's a simple recipe with seasonal ingredients, nothing complicated. The aroma of roasted greens is what truly gives it a unique flavor. Quick Info Total time: about 2 hours Preparation time: 20-30 minutes (butchering, washing, preparing the greens) Cooking time: about 90 minutes + 20-30 minutes uncovered for browning Servings: 6-8 (depending on the amount of meat used) Difficulty: easy to medium (handling the meat can be a bit tricky) Recipe type: lamb roast for the Easter table Ingredients lamb leg (appropriate portions, according to preference) lamb ribs lamb neck 5 bunches of green onions 5 bunches of green garlic 3 bunches of fresh parsley sweet paprika (to taste) pepper (to taste) salt (to taste) 1 cup of wine (usually dry white, but not mandatory) 2 cups of water Preparation method 1. Cut the lamb into suitable pieces for the baking tray. I use the leg, ribs, and neck, each adding a different texture. 2. Wash the meat pieces well and pat them dry with paper towels to remove excess water. 3. Wash the green onions, green garlic, and parsley thoroughly. I cut them all into strips or suitable pieces, not too small, so they don't get lost in the oven. 4. Season the meat on all sides with salt, pepper, and sweet paprika. I do this on a cutting board or in a large bowl to ensure all pieces are coated with spices. 5. In the baking tray, I place a layer of cut greens – some of the onions, garlic, and parsley. I arrange the seasoned meat pieces on top. 6. The remaining greens are placed over the meat, ensuring it is completely covered. The greens will soften and impart a strong flavor to the meat during baking. 7. Pour the cup of wine and the two cups of water into the tray, around the edges, so as not to wash off the spices from the meat. 8. Cover the tray tightly with aluminum foil. 9. Place the tray in the preheated oven at 180°C and leave it covered for about 90 minutes. The meat should be nearly cooked through. 10. Remove the foil and leave it in the oven until the liquid reduces and the meat develops a nice crust – about 20-30 minutes, but I watch to ensure it doesn't dry out too much. 11. Serve immediately, with a side of sautéed spinach and usually with roasted pepper salad. Why I make this recipe often Lamb in the oven with greens has become a staple for Easter because it's easy to adapt based on how much meat I have. It doesn’t require hard-to-find ingredients, and the fresh greens provide a good taste and balance the flavor of the lamb. It can be prepared in advance, and I don’t worry about it not turning out well. Tips and variations Tips 1. Do not dry out the meat – the liquid and greens keep the roast tender. 2. Use fresh, seasonal greens; otherwise, the taste diminishes significantly. 3. The tray should be spacious enough so that the meat is not crowded in a thick layer. Substitutions - Instead of parsley, you can use lovage if you prefer a stronger flavor. - If you don’t have wine, just use water, but the taste will be a bit simpler. - Only the lamb leg can be used if you don’t like the ribs or neck. Variations - You can also add a few sprigs of dill, although it’s not in the original recipe. - Sometimes I use less green garlic if I have kids at the table. Serving ideas - I most often serve it with sautéed spinach and roasted pepper salad. - It also goes well with boiled potatoes or a simple green salad for those who prefer. - Leftovers can be used for cold sandwiches if there’s anything left. Frequently asked questions What type of wine is suitable? I usually use dry white wine, but semi-dry also works. I do not recommend sweet wine. Can I prepare everything a day in advance? The meat and greens can be prepared the night before, but I start the oven on the day of the meal. The roast is better fresh. How much lamb should I use for 6 people? It depends on how large the portions are, but 2-2.5 kg of meat (combining leg, ribs, neck) is sufficient for 6 people. Do I have to use aluminum foil? The foil helps keep the meat tender. If you don’t have any, cover it well with damp parchment paper and then with a suitable lid for the tray. Nutritional values The values below are estimates for a medium serving (from a tray for 6 people, with meat and greens). Calories: 350-450 kcal/serving Protein: about 30-35g/serving Fat: 22-28g/serving Carbohydrates: 8-10g/serving (mostly from greens) Lamb is fattier than other types of meat, but the greens reduce the overall caloric intake. If you only use the leg, it’s a bit leaner. Storage and reheating The meat can be stored in the refrigerator, covered, for up to 2 days. It can be reheated in the oven, covered, at 150°C, with a little water or sauce from the tray, to prevent it from drying out. I do not recommend freezing after baking, as the texture will suffer. The recipe doesn’t have many complications, but the result is guaranteed. For the Easter meal, it’s one of the simplest and safest options for lamb in the oven with greens that I use.

Preparation

We transfer the lamb meat, wash it and dry it with a napkin. We wash the greens and cut the onion and green garlic into strips. We season the meat with salt, pepper, and paprika to taste. We place a layer of greens in the baking tray, then the seasoned meat, and cover the meat with the remaining greens. We add water and wine and cover with aluminum foil. We place it in the preheated oven at a temperature of 180 degrees. We let it bake for about 90 minutes, remove the foil, and leave it in the oven until the water evaporates and the meat browns nicely. It is served with a side of spinach and roasted pepper salad. It is a delicious dish. Enjoy your meal!!! Oven-roasted greens have a special taste.

Oven-roasted lamb with herbs and spinach

Preparation

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