Aegean Lamb With Orzo

Photo: flickr user avlxyz

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

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).