Ingredients Jump to Instructions ↓

  1. 1 3-3 1/2 pound lamb shoulder roast (bone-in)

  2. 1 tablespoon dried oregano , crushed

  3. 1 tablespoon finely shredded lemon peel

  4. 4 cloves garlic , minced

  5. 1/4 teaspoon salt

  6. 1/4 cup lemon juice

  7. 1 10-ounce bag pre-washed fresh spinach , chopped

  8. 5 cups cooked orzo

  9. 4 ounces crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. trim fat from roast. If necessary, cut roast to fit in the crockpot.

  2. 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 crockpot. Sprinkle lamb with lemon juice.

  3. cover and cook on low heat setting for 8-10 hours or on high heat setting 4-5 hours. (note: cooking temperatures vary amongst crockpots)

  4. meanwhile, cook the orzo according to directions.

  5. remove lamb from crockpot.

  6. remove meat from bones, discard bones and fat. Chop meat and set aside.

  7. add spinach to cooking juices in cooker, stirring until spinach is wilted.

  8. add cooked orzo, feta and lamb. Stir to mix.

  9. I made this when I was on a huge crockpot kick. It may have also been at the same time I was unemployed. I’d recommend following it up with a yummy serving of frozen yogurt from morgan’s favorite yogurt place in the marina. The picture along with this shows how you will be “exploring the world of the crockpot.”


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