Aegean Lamb With Orzo

Recipe by dicentra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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