Greek Lamb....yum!

Another widely devoured crockpot recipe- try it! The flavor of the broth is so delicious and if you are not around during the day, this is a perfect dish to make while you are gone and when you return to your pot, and you have a half hour, at least, when you can add the last ingredients. Not to mention a side. Enjoy!

greek lamb with spinach and artichokes

Makes: 6 servings


ingredients
2 to 2-1/2 lb. boneless lamb shoulder roast
1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
1 14 .5-oz. can diced tomatoes
1 Tbsp. minced garlic (6 cloves)
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
1 14-oz. can artichoke hearts, drained and quartered
3 cups fresh baby spinach
3 cups hot cooked orzo (6 oz. uncooked)
Crumbled feta cheese (optional)
directions
1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt, and oregano.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in drained artichoke hearts and spinach.
3. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with crumbled feta cheese. Makes 6 servings.

Dinner recipe, Summer Lamb

I JUST LOVE THIS RECIPE!
I created this yesterday, or adapted it yesterday for the new clients I'm working for- two of the clients LOVE lamb and I took the opportunity to adapt this dish to their liking.
Here is the recipe, adapted from Epicuruious~
Summer Lamb Salad with Ginger Lime Dressing
serves 4
Dressing
3 T fish sauce
2 pinches sugar
2 T fresh lime juice
2 T water
1 T minced fresh ginger
2 garlic cloves, minced
Salad
2 T oyster sauce
1 T vermouth
2 tsp tamari soy sauce
2 garlic cloves, minced
1 tsp brown sugar
1 2# leg of lamb, trimmed, cut into large chunks
1 bunch watercress, bottomw 2 inches discarded and cut into 1-inch lengths
3 c baby arugula/mizona torn in half
4 - 6 leaves Bibb Lettuce
1/2 c basil leaves
1/2 English hot house cucumber, halved sliced thin
12 cherry tomatoes ( I found orange tomatoes and cut them in half)
2 T vegetable oil
1/2 medium red onion, cut into thick wedges
2 shallots, sliced into thin rounds

Preheat grill.

For the Dressing:
Whisk all ingredients in small bowl to blend. Set aside.
For the salad:
Mix oyster sauce, vermouth, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in lamb chunks. Marinate for at least 30 minutes, stirring occasionally.
Remove the lamb chunks from the marinade and place on hot grill. Grill on one side for 5 minutes. Turn and grill on other side for 5 minutes. Remove from heat and let rest.Heat oil in large nonstick skillet over high heat. Add onion and shallots and saute for 1 minute. Combine watercress, arugula, basil, cucumber and tomatoes in large bowl. Add half dressing and toss to coat. Arrange Bibb lettuce leaves on large platter and add the watercress mixture.
After meat has rested for 10 minutes, slice into chunks. Top salad with the lamb chunks and serve.



The dinner menu was rounded out with:
Hasselback Potatoes, oven roasted asparagus with toasted Panko bread crumbs, Toasty Italian Bread, Fresh Fruit with Sabayon sauce and brownies.