Greek Lamb with Spinach and Orzo

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.

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3.5 by 6 people

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 8 hrs to 10 hrs
  • Cook: 5 mins

Greek Lamb with Spinach and Orzo

Reviews (0)

3.5 by 6 people

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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.
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Nutrition Facts (Greek Lamb with Spinach and Orzo)

  • Per serving:
  • 409 kcal ,
  • 16 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 120 mg chol. ,
  • 338 mg sodium ,
  • 25 g carb. ,
  • 5 g fiber ,
  • 1 g sugar ,
  • 38 g pro.
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6 Ratings

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