Lamb With Spinach and Orzo
Lamb With Spinach and Orzo
3 to 3 1/2 pound lamb shoulder roat (bone in)
1 Tbsp dried oregano
1 Tbsp finely shredded lemon peel
4 cloves garlic, minced
1/4 tsp salt
1/4 cup lemon juice
1 10 ounce bag of pre-washed spinach, chopped
5 cups cooked orzo
4 ounces crumbled feta cheese
Trim fat from the roast. In a small bowl, combine oregano, lemon peel, garlic and salt. Sprinkle evenly over sides of lamb; rub lightly with fingers. Place lamb into slow cooker. Sprinkle with lemon juice.
Cover and cook, on low setting, for 8-10 hours.
Remove lamb from cooker. Remove meat from bones; discard bones and fat. Chop meat a set aside. Skim fat from juices. Add spinach to cooking juices in cooker, stirring until spinach is wilted. Add cooked orzo, feta and lamb; stir to combine.
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