Arni Lemonato (Lemon Roasted Lamb) with Artichoke Pilaf

Name: Arni Lemonato (Lemon Roasted Lamb) with Artichoke Pilaf
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 4 pound lamb shoulder (boneless, cut into 2-inch chunks); 0.5 cup fresh lemon juice; 0.25 cup olive oil; 6 clove garlic (minced); 2 tablespoon dried oregano; 1 teaspoon black pepper (freshly ground); 1.5 teaspoon salt; 4 cup chicken broth (low sodium); 2 cup white rice (long grain); 1 can artichoke hearts (14 ounces, drained and chopped); 0.25 cup fresh dill (chopped); 0.25 cup feta cheese (crumbled, for garnish); 2 lemons (wedges, for serving)

Succulent slow-roasted lamb shoulder marinated in a bright lemon-garlic-oregano blend, creating fall-off-the-bone tenderness. Served alongside a flavorful artichoke and rice pilaf.

Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Servings: 8
Cuisine: Greek
Difficulty: Medium
Cost: $3.14/serving

Dietary

Gluten-Free
Nut-Free
Dairy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

4 pound lamb shoulder (boneless, cut into 2-inch chunks)
0.5 cup fresh lemon juice
0.25 cup olive oil
6 clove garlic (minced)
2 tablespoon dried oregano
1 teaspoon black pepper (freshly ground)
1.5 teaspoon salt
4 cup chicken broth (low sodium)
2 cup white rice (long grain)
1 can artichoke hearts (14 ounces, drained and chopped)
0.25 cup fresh dill (chopped)
0.25 cup feta cheese (crumbled, for garnish)
2 lemons (wedges, for serving)

Instructions

In a large bowl, combine lamb shoulder chunks with fresh lemon juice, 1/4 cup olive oil, minced garlic, dried oregano, 1 teaspoon salt, and black pepper. Toss well to coat. Cover and refrigerate for at least 1 hour, or preferably overnight.
Preheat oven to 325°F. Transfer the lamb and marinade to a large Dutch oven or roasting pan. Add 1 cup of chicken broth. Cover tightly with a lid or foil.
Bake for 2 1/2 to 3 hours, or until the lamb is fork-tender. The internal temperature should reach at least 145°F. Remove lid/foil for the last 30 minutes of cooking to allow it to brown slightly.
While the lamb roasts, prepare the artichoke pilaf. In a medium saucepan, combine white rice and the remaining 3 cups of chicken broth. Bring to a boil.
Once boiling, reduce heat to low, add 1/2 teaspoon salt, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
Fluff the cooked rice with a fork. Stir in the chopped artichoke hearts and fresh dill.
Once lamb is cooked, remove from oven. Taste and adjust seasoning if needed. Serve the tender lemon roasted lamb hot, alongside generous portions of artichoke pilaf. Garnish with crumbled feta cheese and lemon wedges, if desired.

Notes

Marinating the lamb overnight greatly enhances its flavor and tenderness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 590
Protein: 48 g
Carbohydrates: 42 g
Fat: 25 g
Fiber: 3.5 g
Sodium: 750 mg
Saturated Fat: 9.5 g
Sugar: 3 g
Cholesterol: 155 mg