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Aegean Lamb with Orzo

Yield 8 servings (serving size: 1 cup)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings. Garnish with oregano sprigs and lemon slices, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit