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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lamb shoulder is a less expensive cut, but you'll need to trim it well. Expect to lose about 1 to 1 1/2 pounds of fat after trimming. Ingredients:
4 1/2 pounds lamb shoulder |
1/4 cup chopped fresh or 4 teaspoons dried oregano |
1 tablespoon grated lemon rind |
1/2 teaspoon salt, divided |
1/4 cup fresh lemon juice |
1 (10-ounce) bag fresh spinach, chopped |
5 cups hot cooked orzo (about 2 1/2 cups uncooked rice-shaped pasta) |
1 cup (4 ounces) crumbled feta cheese |
oregano sprigs (optional) |
lemon slices (optional) |
Directions:
1. 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.
2. 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.
3. 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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