Ingredients for Aegean Lamb With Orzo
- 2 pounds boneless leg of lamb
- 2 teaspoons dried oregano
- zest of 1 lemon
- 1/2 teaspoon salt
- 1 cup fresh lemon juice
- 5 ounces fresh spinach
- 1 cup orzo pasta
- 1/2 cup crumbled feta cheese
- fresh oregano sprigs (for garnish, optional)
- lemon slices (for garnish, optional)
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How to Make Aegean Lamb With Orzo
- Trim excess fat from 2 lbs boneless leg of lamb.
- Place the lamb in a 6-quart electric slow cooker.
- Sprinkle lamb generously with 2 tsp dried oregano, the zest of 1 lemon, and 1/4 tsp salt.
- Pour 1 cup of lemon juice over the lamb.
- Top the lamb with 5 oz fresh spinach.
- Cover the slow cooker and cook on high for 1 hour.
- Reduce the heat setting to low and cook for 7 hours, or until the lamb is very tender.
- Carefully remove the lamb and spinach from the slow cooker, reserving the cooking liquid.
- Let the lamb cool slightly.
- Once cool enough to handle, shred the lamb, discarding any bones or excess fat.
- Place a zip-top plastic bag inside a 2-cup glass measuring cup.
- Pour the reserved cooking liquid into the bag and let it stand for 10 minutes to allow the fat to separate.
- Seal the bag and carefully snip off one bottom corner.
- Gently drain the drippings into a large bowl, stopping before the fat layer reaches the opening. Discard the fat.
- 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.
- Stir well to combine.
- Garnish with fresh oregano sprigs and lemon slices, if desired. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
4g
Fat
132g
Carbs
1g
