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.
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I've made this recipe several times with slight modifications. 1) I use a bonless leg of lamb instead of the shoulder 2) I steam the spinach and add it the orzo mixture that way it keeps its color and doesn't over cook in the slow cooker.
Very good dish. Could not find shoulder, used boneless leg and cooked 8 hrs low. Also subbed goat cheese for feta just because. Husband loved it and TONS of leftovers for freezer. Will def make again. Wine choice - Rosenblum Syrah.
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