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Lamb with Orzo

 Lamb with Orzo
Looking to switch up you slow-cooker staples? Consider this lamb entree. A terrific meal-in-one, it certainly adds flair to dinnertime doldrums. A splash of lmeon juice and zesty lemon peel complement the flavors of fresh spinach and feta cheese.—Dan Kelmenson, West Bloomfield, Michigan
9 ServingsPrep: 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.

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Lamb with Orzo (continued)

Directions (continued)

  • Yield: 9 servings.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.