Lamb with Orzo
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.