Lamb With Spinach and Orzo

• 1 tablespoon olive oil
• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 cup chopped yellow onion
• 3 garlic cloves, minced
• 12 teaspoon dried oregano
• 12 teaspoon ground cumin
• 2 12 cups chicken stock or 2 12 cups chicken broth
• 12 teaspoon salt
• fresh ground black pepper
• 34 cup uncooked orzo pasta
• 12 ounces cooked fresh spinach, chopped (or one 10-ounce package frozen chopped spinach thawed and squeezed dry)
• 1 tablespoon lemon juice
• 14 cup pitted kalamata olive
• 14 cup crumbled feta cheese

1. In a large soup pot over medium heat, let the oil get warmed.
2. Add in lamb, onion, and garlic; stir/saute for about 5 minutes or until meat is browned and veggies are tender.
3. Stir in oregano and cumin; cook 1 minute.
4. Add in stock, salt, and pepper; bring to a boil.
5. Lower heat to med-low and simmer, covered, for 1 hour or until meat is tender.
6. Add in orzo; bring to a boil; lower heat and simmer, about 15 minutes or until orzo is tender and liquid is absorbed.
7. Add in spinach, lemon juice, and olives; stir to mix well and cook about 10 minutes or until heated through.
8. Divide into individual plates and sprinkle with feta cheese, if desired.

olive oil, lamb shoulder, yellow onion, garlic, oregano, ground cumin, chicken, salt, fresh ground black pepper, orzo pasta, fresh spinach, lemon juice, olive, feta cheese

Taken from www.food.com/recipe/lamb-with-spinach-and-orzo-147513 (may not work)