Aegean Lamb With Orzo

• 4 1/2 lbs lamb shoulder
• 4 teaspoons dried oregano
• 1 tablespoon grated lemon rind
• 1/2 teaspoon salt, divided
• 1/4 cup fresh lemon juice
• 1 (10 ounce) bag fresh spinach, chopped
• 5 cups hot cooked orzo pasta (about 2 1/2 cups uncooked rice-shaped pasta)
• 1 cup crumbled feta cheese
• oregano sprig (optional)
• lemon slice (optional)

1. Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and 1/4 teaspoon salt.
2. Pour in juice; top lamb with spinach. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours.
3. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat, and gristle. Chop meat.
4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top).
5. Seal bag; carefully snip off 1 bottom corner of bag.
6. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat.
7. Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings.
8. Garnish with oregano sprigs and lemon slices, if desired.

lamb shoulder, oregano, lemon rind, salt, lemon juice, fresh spinach, pasta, feta cheese, oregano, lemon slice

Taken from www.food.com/recipe/aegean-lamb-with-orzo-230060 (may not work)