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Add a photoServings: 12
Ingredients
- 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
Directions
- Trim fat from lamb. Place lamb in an electric slow cookier and sprinkle with oregano, rind, and 1/4 tsp. 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 hrs. Remove spinach and lamb from slow cooker, reserving cooking liquid; cold. Remove meat from bones; throw away bones, fat and gristle. Chop meat.
- Place a zip-top plastic bag inside a 2-c. glass measure. Pour drippings into bag, and let stand 10 min (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; throw away fat.
- Add in 1/4 tsp. salt, lamb, spinach, orzo, and feta to liquid removed drippings. Garnish with oregano sprigs and lemon slices, if you like.
- Yield: 8 servings (
- Serving size: 1 c.).
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