Aegean Lamb With Orzo Recipe

Ingredients for Aegean Lamb With Orzo

• Lamb Shoulder
• Dried Oregano
• Lemon Rind
• 1/4 tsp salt (plus additional 1/4 tsp)
• Fresh Lemon Juice
• Fresh Spinach
• Cooked Orzo Pasta
• Feta Cheese
• Oregano Sprig
• Lemon Slice

How to Make Aegean Lamb With Orzo

1. Trim excess fat from 2 lbs boneless leg of lamb.
2. Place the lamb in a 6-quart electric slow cooker.
3. Sprinkle lamb generously with 2 tsp dried oregano, the zest of 1 lemon, and 1/4 tsp salt.
4. Pour 1 cup of lemon juice over the lamb.
5. Top the lamb with 5 oz fresh spinach.
6. Cover the slow cooker and cook on high for 1 hour.
7. Reduce the heat setting to low and cook for 7 hours, or until the lamb is very tender.
8. Carefully remove the lamb and spinach from the slow cooker, reserving the cooking liquid.
9. Let the lamb cool slightly.
10. Once cool enough to handle, shred the lamb, discarding any bones or excess fat.
11. Place a zip-top plastic bag inside a 2-cup glass measuring cup.
12. Pour the reserved cooking liquid into the bag and let it stand for 10 minutes to allow the fat to separate.
13. Seal the bag and carefully snip off one bottom corner.
14. Gently drain the drippings into a large bowl, stopping before the fat layer reaches the opening. Discard the fat.
15. In the large bowl with the strained drippings, add 1/4 teaspoon salt, the shredded lamb, the wilted spinach, 1 cup orzo pasta, and 1/2 cup crumbled feta cheese.
16. Stir well to combine.
17. Garnish with fresh oregano sprigs and lemon slices, if desired. Serve warm and enjoy!