Aegean Lamb with Orzo

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Aegean Lamb with OrzoRecipe
Lamb shoulder is a less expensive cut, but you'll need to trim it well. Expect to lose about 1 to 1 1/2 pounds of fat after trimming.
8 servings (serving size: 1 cup)


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4 1/2 pounds lamb shoulder
1/4 cup chopped fresh or 4 teaspoons dried oregano
1 tablespoon grated lemon rind
1/2 teaspoon salt, divided
1/4 cup fresh lemon juice
1 (10-ounce) bag fresh spinach, chopped
5 cups hot cooked orzo (about 2 1/2 cups uncooked rice-shaped pasta)
1 cup (4 ounces) crumbled feta cheese
Oregano sprigs (optional)
Lemon slices (optional)


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 (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 strained drippings. Garnish with oregano sprigs and lemon slices, if desired.

Created date

November 1998

Nutritional Information

Calories 361
Caloriesfromfat 32 %
Fat 13 g
Satfat 5.7 g
Monofat 4.4 g
Polyfat 1.2 g
Protein 29.1 g
Carbohydrate 30.9 g
Fiber 2.4 g
Cholesterol 87 mg
Iron 4.6 mg
Sodium 393 mg
Calcium 141 mg