Greek Lamb with Spinach and Orzo
(from salonx’s recipe box)
Source: Better Homes and Gardens
Prep time: 20 minutes
Cook time: 605 minutes
Serves 8 people
Categories: Lamb
Ingredients
- 1 3- to 31/2-pound lamb shoulder roast (bone-in)
- 1 tablespoon dried oregano, crushed
- 1 tablespoon finely shredded lemon peel
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 10-ounce bag pre-washed fresh spinach, chopped
- 5 cups cooked orzo
- 4 ounces crumbled feta cheese
Directions
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Trim fat from roast. If necessary, cut roast to fit into a 31/2- to 6-quart crockery cooker. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb roast; rub lightly with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.
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Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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Remove lamb from cooker. Remove meat from bones; discard bones and fat. Chop meat; set aside. Add spinach to cooking juices in cooker, stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.