Greek Lamb with Spinach and Orzo

(from Violetdragonfy’s recipe box)

Source: Better Homes and Gardens (from RecipeThing user salonx)

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

  1. 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.

  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  3. 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.

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