Greek Lamb with Spinach and Orzo

I'm reposting this to see if I can get the labels to work. For some reason they have never worked on this post, which means they don't show up in the table of contents which is ANNOYING !

Also ... this is really good and you should cook it NOW !

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This is a Crockpot recipe, so I expect full rewards for its awesomeness Bonnie! hehe.

1 2lb boneless lamb roast
1 T dried oregano, crushed
1 T finely shredded lemon peel
8 cloves garlic, minced
1/4 t salt
The juice of 1 lemon
5 oz. box fresh baby spinach
16 oz bag of orzo, cooked according to package directions
8 oz crumbled feta cheese
1 can chicken broth for just in case.

Trim fat from roast. If necessary, cut roast to fit in the crock pot. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb raost; rub lightly with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice.

Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours (we do the low setting)

Remove lamb from crock pot. Shred meat into bite sized pieces, removing any oogies, set aside. Add spinach to cooking juices in crock pot (we add 1 can chicken broth as there didn't seem to be enough cooking juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.

Top with a squeeze or lemon or some hot pepper paste if desired.

PS ... Orzo is called Rissoni in Australia !!

5 comments:

Bonnie said...

Ok ... just to clarify ... do you not add any liquid to the crockpot with the lamb ? Do all the juices come from the lamb itself ???

Jill said...

Neither the recipe, nor the notes we've made on it indicate any juice at the beginning. If you are nervous about it, I can ask AK, or you can just throw in a bit of broth. In my opinion the more juice, the merrier!

andrafaye said...

i think i need a date night with that lamb.

Sabba and Nanny said...

Mom adds the can of chicken broth because, yes, "we lika da jus."

Bonnie said...

you lika da jus ? me too ! ha ha.