02-20-2007, 03:43 AM
Ingredients :
4 1/2 lb lamb shoulder
1/4 cup chopped fresh oregano
or 4 tsps dried oregano
1 tbl grated lemon peel
1/2 tsp salt divided
1 x 10-ounce bag fresh spinach chopped
5 cup hot cooked orzo
about 2 1/2 cups uncooked
1 cup crumbled feta cheese (about 4 ounces)
oregano sprigs optional
lemon slices optional
Method :
Trim fat from lamb. Place lamb in an electric slow cookier 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.
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 1/4 teaspoon salt, lamb, spinach, orzo, and feta to drained drippings. Garnish with oregano sprigs and lemon slices, if desired.
Yield: 8 servings (
Serving size: 1 cup).