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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm.
3. 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.
4. To serve, arrange remaining fresh spinach on nine individual plates. Top with lamb mixture. Sprinkle each with remaining feta cheese. Yield: 9 servings.
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