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Aegean Lamb with Orzo

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.

Cooking Light NOVEMBER 1998

  • Yield: 8 servings (serving size: 1 cup)


  • 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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Nutritional Information

Amount per serving
  • 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

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Aegean Lamb with Orzo recipe