Greek Lamb With Spinach And Orzo

• 1 boneless leg of lamb (approx. 3-4 lb.)
• 1 tablespoon dried oregano, crushed
• 1 tablespoon finely shredded lemon peel
• 4 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 cup lemon juice
• 1 (10 ounce) bag of prewashed fresh spinach, chopped
• 5 cups cooked orzo pasta
• 4 ounces crumbled feta cheese (I use a lot more)
• 1/2 cup pine nuts (to garnish) (optional)

1. Trim fat from meat. Cut to fit into 3.5-6Qt. slow cooker. Combine oregano, lemon peel, garlic, and salt in small bowl. Sprinkle evenly over lamb and rub lightly. Place lamb in crockpot. Sprinkle with lemon juice.
2. Cover and cook on low for 8-10 hours or on high 4-5 hours.
3. Remove lamb, discard fat, chop meat and set aside. Add spinach to cooker (with juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.
4. A sprinkling of toasted pine nuts (pignoli) is a nice touch.

lamb, oregano, lemon peel, garlic, salt, lemon juice, fresh spinach, pasta, feta cheese, pine nuts

Taken from www.food.com/recipe/greek-lamb-with-spinach-and-orzo-256227 (may not work)