I originally found this recipe in the Cooking Light Slow Cooker Cookbook – one of those supermarket magazines that go out of print almost immediately. I’ve modified it a little to reduce the carbohydrates. I live alone, so I divide the recipe into serving-size portions and freeze them, and then just put the frozen portion in the microwave until it’s hot. If you get a ready-prepared boned leg of lamb, make sure you remove any pop-up timer!
Leg of lamb, boned and rolled, around 3 ½ lb
1 package fresh oregano, chopped (or at least with the leaves pulled off the stems.) If you grow your own oregano, 1/4 cup.
¼ t salt
2 teaspoons or more grated lemon rind (grated rind of 2 lemons)
¼ c fresh lemon juice (or juice of the same 2 lemons)
Place leg of lamb in crock pot, put the other 4 ingredients over it. Cook on high for an hour, then reduce to low and cook another 7 hours or so. If your schedule requires it, you can cook a little longer. (Lamb should be very tender by now.)
Add 1 10-oz bag of fresh baby spinach, cover and leave on low for 15 minutes.
Remove lamb and spinach from cooker and pour liquid into a bowl. Remove twine or net and chop lamb. (I find it falls apart.) Meanwhile cook 4 cups orzo (2 c dry orzo) following package directions except don’t add salt. Skim as much fat as you can from cooking liquid; discard fat.
Combine chopped lamb and spinach, cooking liquid, 1 c feta cheese, ½ t salt. Mix in drained orzo, or if you’re feeding a large group you could serve the lamb mixture over the hot orzo.
Makes about 10 1-c servings.
Like more slow cooker recipes? Check out these blogs.
1. The Barenaked Critic
2. Rebekah Loper, Writer
3. The Merry Mennonite
4. Fairbetty’s World
5. Sue Ann Bowling (You’re already here.)
6. Thoughts of a Visual and Verbal Artist
7. Write Backwards – Jamie Dement (LadyJai)
8. Bonnie Rae, Just Words
(The bit of code we were all given didn’t work, but I’ve now gone through and corrected them all.)