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.
Aegean Lamb with Orzo
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- Calories: 361
- Calories from fat: 32%
- Fat: 13g
- Saturated fat: 5.7g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.2g
- Protein: 29.1g
- Carbohydrate: 30.9g
- Fiber: 2.4g
- Cholesterol: 87mg
- Iron: 4.6mg
- Sodium: 393mg
- Calcium: 141mg
- 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.
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