Greek Lamb with Spinach and Orzo

• 1 3- to 31/2-pound lamb shoulder roast (bone-in)
• 1 tablespoon dried oregano, crushed
• 1 tablespoon finely shredded lemon peel
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 cup lemon juice
• 1 10-ounce bag pre-washed fresh spinach, chopped
• 5 cups cooked orzo
• 4 ounces crumbled feta cheese

Trim fat from roast. If necessary, cut roast to fit into a 31/2- to 6-quart crockery cooker. 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 lamb; stir to mix.

Brown Rice Risotto with Lamb

• 1 2- to 2-1/2-pound (boneless) lamb shoulder roast
• Nonstick cooking spray
• 2-1/2 cups hot-style vegetable juice
• 1 cup brown rice
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 2 medium carrots, chopped
• 3/4 cup chopped green sweet pepper

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Cook meat in hot skillet until browned, turning to brown evenly. Drain off fat. In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt. Top with carrots. Place meat on carrots.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender. Makes 8 servings.