Aegean Lamb With Orzo

• 4 1/2 pounds lamb shoulder
• 1/4 cup chopped fresh or 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 (about 2 1/2 cups uncooked rice-shaped pasta)
• 1 cup (4 ounces) crumbled feta cheese
• Oregano sprigs (optional)
• Lemon slices (optional)

1. Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and 1/4 teaspoon salt. 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. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat, and gristle. Chop meat.
2. 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). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat.
3. Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings. Garnish with oregano sprigs and lemon slices, if desired.
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lamb shoulder, oregano, lemon rind, salt, lemon juice, fresh spinach, orzo, feta cheese, oregano, lemon slices

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