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Greek Lamb with Spinach and Orzo
Ingredients
-
1
3 - 3 1/2 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
Directions
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.
Nutrition Facts
(Greek Lamb with Spinach and Orzo)
- Servings Per Recipe 8,
- Calories 409,
- Protein (gm) 38,
- Carbohydrate (gm) 25,
- Fat, total (gm) 16,
- Cholesterol (mg) 120,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 1,
- Vitamin A (RE) 206,
- Vitamin A (IU) 1846,
- Vitamin C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 338,
- Potassium (mg) 496,
- Calcium (DV %) 141,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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