Aegean Lamb With Orzo Recipe

• 41/2 lb lamb shoulder
• 1/4 c. minced fresh oregano
• or possibly 4 tsps dry oregano
• 1 Tbsp. grated lemon peel
• 1/2 tsp salt divided
• 1 x 10-oz bag fresh spinach minced
• 5 c. warm cooked orzo
• about 2 1/2 c. uncooked
• 1 c. crumbled feta cheese (about 4 ounces)
• oregano sprigs optional
• lemon slices optional

1. Trim fat from lamb.
2. Place lamb in an electric slow cookier and sprinkle with oregano, rind, and 1/4 tsp.
3. salt.
4. Pour in juice; top lamb with spinach.
5. Cover with lid; cook on high heat for 1 hour.
6. Reduce heat setting to low; cook 7 hrs.
7. Remove spinach and lamb from slow cooker, reserving cooking liquid; cold.
8. Remove meat from bones; throw away bones, fat and gristle.
9. Chop meat.
10. Place a zip-top plastic bag inside a 2-c. glass measure.
11. Pour drippings into bag, and let stand 10 min (fat will rise to the top).
12. Seal bag; carefully snip off 1 bottom corner of bag.
13. Drain drippings into a large bowl, stopping before fat layer reaches opening; throw away fat.
14. Add in 1/4 tsp.
15. salt, lamb, spinach, orzo, and feta to liquid removed drippings.
16. Garnish with oregano sprigs and lemon slices, if you like.
17. Yield: 8 servings (
18. Serving size: 1 c.).

lamb shoulder, fresh oregano, oregano, salt, fresh spinach, warm cooked orzo, feta cheese, oregano, lemon slices optional

Taken from cookeatshare.com/recipes/aegean-lamb-with-orzo-62559 (may not work)