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Aegean Lamb With Orzo

This is from Cooking Light. ZWT3.

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"This is from Cooking Light. ZWT3."
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  1. liliya_99
    I have made this many times. I love the dish. Sometimes I omit the spinach. I also used different types of lamb, whatever I have on hand.
    Reply
  2. dicentra
    This is from Cooking Light. ZWT3.
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