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: Greek Lamb with Spinach and Orzo Recipe
| Recipe Detail | ||
| Mediterranean Recipes "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 " "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. " | ||
