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.
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(The bit of code we were all given didn’t work, but I’ve now gone through and corrected them all.)
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