Aegean Lamb With Orzo
By: Anonymous
Published: Friday, December 11, 2009 - 12:54am

Ingredients




4 1/2 pounds lamb shoulder
1/4 cup chopped fresh oregano
teaspoon or 4  dried oregano
1 tablespoon grated lemon peel
1/2 teaspoon salt divided
1 10-ounce bag fresh spinach chopped
5 cups hot cooked orzo
cup about 2 ½  uncooked
1 cup crumbled feta cheese (about 4 ounces)
oregano sprigs optional
lemon slices optional

Preparation

1 Trim fat from lamb. Place lamb in an electric slow cookier 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 drained drippings. Garnish with oregano sprigs and lemon slices, if desired. 4 Yield: 8 servings ( 5 Serving size: 1 cup).