Slow Cooker Aegean Lamb With Orzo

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serves/makes:

ready in:
over 5 hrs

ingredients

4 1/2 pounds lamb shoulder
1/4 cup chopped fresh oregano
1 tablespoon grated lemon rind
1/2 teaspoon salt, divided
1/4 cup fresh lemon juice
1 bag (10 ounce size) fresh spinach, chopped
5 cups hot cooked orzo
1 cup crumbled feta cheese
oregano sprigs (optional)
lemon slices (optional)

directions

Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and half of the salt.

Pour in lemon 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 remaining salt, lamb, spinach, orzo, and feta to strained drippings. Garnish with oregano sprigs and lemon slices, if desired.

added by

sandyu42

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

725 calories, 48 grams fat, 30 grams carbohydrates, 42 grams protein per serving.

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