Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

This lamb roast, slow-cooked with herbs and lemon and served with orzo, spinach, and feta cheese, is like a culinary visit to the Mediterranean.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
8 hrs
cook:
5 mins
total:
8 hrs 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • 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

409 calories; fat 16g; cholesterol 120mg; saturated fat 7g; carbohydrates 25g; mono fat 6g; poly fat 1g; insoluble fiber 5g; sugars 1g; protein 38g; vitamin a 206RE; vitamin a 1846.4IU; vitamin c 10mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 7.3mg; vitamin b6 0.3mg; folate 32.3mcg; vitamin b12 2.6mcg; sodium 338mg; potassium 496mg; calcium 141.4mg; iron 6.1mg.
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