Ingredients 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)
Preparation 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.
Yield 8 servings (serving size: 1 cup)
Nutritional Information CALORIES 361(32% from fat); FAT 13g (sat 5.7g,mono 4.4g,poly 1.2g); PROTEIN 29.1g; CHOLESTEROL 87mg; CALCIUM 141mg; SODIUM 393mg; FIBER 2.4g; IRON 4.6mg; CARBOHYDRATE 30.9g
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