Greek Lamb with Spinach and Orzo
This lamb roast, slow-cooked with herbs and lemon and served with orzo, spinach, and feta cheese, is like a culinary visit to the Mediterranean.
Ingredients
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1 3- to 31/2-pound lamb shoulder roast (bone-in)
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1 tablespoon dried oregano, crushed
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1 tablespoon finely shredded lemon peel
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4 cloves garlic, minced
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1/4 teaspoon salt
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1/4 cup lemon juice
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1 10-ounce bag pre-washed fresh spinach, chopped
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5 cups cooked orzo
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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.
Nutrition information
Calories 409, Total Fat 16 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 120 mg, Sodium 338 mg, Carbohydrate 25 g, Total Sugar 1 g, Fiber 5 g, Protein 38 g. Daily Values: Vitamin A 20%, Vitamin C 17%, Calcium 14%, Iron 34%.
Percent Daily Values are based on a 2,000 calorie diet
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