Monday, March 25, 2013

Lamb with Orzo

Lamb with Orzo 

9 Servings 
Prep: 30 min. Cook: 8 -10 hours 

1 boneless lamb shoulder roast (3 pounds) 
3 tablespoons lemon juice 
3 garlic cloves, minced 
2 teaspoons dried oregano 
2 teaspoons grated lemon peel 
1/4 teaspoon salt 
1 package (16 ounces) orzo pasta 
2 packages (9 ounces each) fresh spinach, torn divided 
1 cup (4 ounces) crumbled feta cheese, divided 

Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon 
juice. Sprinkle with the garlic, oregano, lemon peel and salt. Cover 
and cook on low for 8-10 hours or until meat is tender. 
Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm. 
Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for 
5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese. 
To serve, arrange remaining fresh spinach on nine individual plates. 
Top with lamb mixture. Sprinkle each with remaining feta cheese. 

Yield: 9 servings. 
Nutrition Facts: 1 cup lamb mixture with 1/2 cup spinach equals 490 calories, 21 g fat (9 g saturated fat), 94 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 3 g fiber, 32 g protein.

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