• 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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Ingredients

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Directions

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  • 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.

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  • 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; 16 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 120 mg cholesterol; 338 mg sodium. 496 mg potassium; 25 g carbohydrates; 5 g fiber; 1 g sugar; 38 g protein; 206 RE vitamin a; 1846 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 3 mcg vitamin b12; 141 mg calcium; 6 mg iron;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0