Aegean Lamb With Orzo
This is from cooking light. Zwt3.
Steps
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.
Place a zip-top plastic bag inside a 2-cup glass measure.
Pour drippings into bag , and let stand 10 minutes.
Seal bag.
Carefully snip off 1 bottom corner of bag.
Drain drippings into a large bowl , stopping before fat layer reaches opening.
Discard fat.
Add 1 / 4 teaspoon salt , lamb , spinach , orzo , and feta to strained drippings.
Garnish with oregano sprigs and lemon slices , if desired.
Ingredients
lamb shoulder, dried oregano, lemon rind, salt, fresh lemon juice, fresh spinach, cooked orzo pasta, feta cheese, oregano sprig, lemon slice