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
Total TimePrep: 30 min. Cook: 8 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.
Nutrition Facts1 each: 438 calories, 11g fat (4g saturated fat), 105mg cholesterol, 333mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 41g protein.
Originally published as Lamb with Orzo in Taste of Home Everyday Slow Cooker & One Dish Recipes 2008
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