Genie's Southern Kitchen

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From:

Genie· (Original Message)

Sent: 10/11/2007 11:04 AM

Crock Pot Greek Lamb and Orzo
Mediterranean flavorings -- oregano, lemon, garlic, and feta cheese,
enliven tender chunks of lamb in this robust dish.

1 (3 to 3-1/2 lb.) lamb shoulder roast (bone-in)
1 TB dried oregano, crushed
1 TB lemon peel, finely shredded
4 cloves garlic, minced
1/4 tsp. salt
1/4 cup lemon juice
1 bag (10 oz.) prewashed fresh spinach, chopped
5 cups cooked orzo
4 oz. crumbled feta cheese

Trim fat from roast. If necessary, cut roast to fit into a 3-1/2 to 6 quart
crock pot.

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.

Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting
for 4 to 5 hours.

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
chopped lamb; stir to mix.

Serves: 8.

From:

MzMaryFran©

Sent: 10/1/2008 11:10 AM

Stuffed Lamb Shoulder For The Slow Cooker
Serves: 6 to 8

3 pounds lamb shoulder -- boned (up to 4 lb)
1/2 pound bulk sausage
1 medium onion -- chopped
1 tablespoon dried parsley
1/2 teaspoon leaf marjoram
1/2 teaspoon leaf basil
1 clove garlic -- minced
1 onion -- sliced
2 stalks celery -- sliced
2 carrots -- peeled and sliced
Kitchen bouquet
salt and pepper

Trim all excess fat from lamb shoulder. To prepare stuffing, brown sausage and chopped onion in skillet; drain well. Stir in herbs and garlic. Stuff lamb with mixture. Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in Crock-Pot. Place stuffed and rolled lamb on top of vegetables. Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper. Cover and cook on High for 1 hour, then turn to Low for 10 to 12 hours. Serve lamb sliced, with the natural juices poured over vegetables and meat.

From:

Sent: 10/1/2008 11:16 AM

ROSEMARY AND GARLIC ROASTED LEG OF LAMB

4 large all-purpose potatoes, peeled, cut into 1/4-inch thick slices
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 cloves garlic, peeled and crushed
4 sprigs fresh rosemary, chopped or 1 teaspoon dried
2 tablespoons olive oil
1 trimmed, boneless leg of lamb, tied (3 to 4 pounds)
1/2 cup white wine

Layer potatoes in the bottom of the Russell Hobbs® Slow Cooker Stoneware Liner.

In a small bowl, mash the salt, pepper, garlic, and rosemary together with a fork to form a paste. Rub all over the lamb.

Heat the olive oil in a large skillet over medium-high heat and brown lamb on all sides. Put browned roast in the Stoneware Liner on top of the potatoes.

Pour the white wine in the skillet and bring to boil, scraping pan to remove any pieces of meat from the bottom. Pour over the meat.

Cover and set Control Dial to AUTO. Cook approximately 7 to 8 hours or cook on LOW 8 to 10 hours. Use a meat thermometer to show when meat tests done. Lamb should be a light pink color when sliced.

Makes 6 to 8 servings
Crock Pot Size: 6 quart

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