| 4 12 lb lamb shoulder | | 1/4 cup chopped fresh oregano | | or 4 tsps dried oregano | | 1 tbl grated lemon peel | | 1/2 tsp salt divided | | 1 x 10-ounce bag fresh spinach chopped | | 5 cup hot cooked orzo | | about 2 1/2 cups uncooked | | 1 cup crumbled feta cheese (about 4 ounces) | | oregano sprigs optional | | lemon slices optional |
| | 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. | | 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. | | Add 1/4 teaspoon salt, lamb, spinach, orzo , and feta to drained drippings. Garnish with oregano sprigs and lemon slices, if desired. | | Yield: 8 servings ( | | Serving size: 1 cup). |
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