Saturday, February 16, 2008

Aegean Lamb with Orzo 9 pts

Ingredients
3 1/2 pounds le4an rolled boneless leg of lamb
1/4 cup chopped fresh or 4 teaspoons dried oregano
2 tsp grated lemon rind
3/4 teaspoon salt, divided
1/4 cup fresh lemon juice
1 (10-ounce) bag fresh spinach, chopped
5 1/2 cups hot cooked orzo (about 2 1/2 cups uncooked rice-shaped pasta)
1 cup (4 ounces) crumbled feta cheese
Oregano sprigs (optional)
Lemon slices (optional)


Preparation
Unroll roast, and trim fat. Reroll roast and secure with twine. Cut roast in half crosswise. Place roast halves in a 4.5-5 quart electric slow cooker; and sprinkle with oregano, rind, and 1/4 teaspoon salt. Pour in lemon juice; Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 7 hours or until lamb is tender. Add spinach to slower cooker. Cover and cook on low-heat setting for 15 minutes. Remove spinach and lamb from slow cooker, reserving cooking liquid. Remove twine from roast, chop roast. Pour cooking liquid into a bowl; let stand 5 minutes and skim fat from surface of liquid. Add remaining 1/2 tsp sat, lamb, spinach, orzo and feta to liquid; toss well. Garnish with oregano sprigs and lemon slices, if desired.

Yield
10 servings (serving size: 1 cup)

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