Aegean Lamb With Orzo - cooking recipe

Ingredients

4 1/2 lbs lamb shoulder
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 pasta (about 2 1/2 cups uncooked rice-shaped pasta)
1 cup crumbled feta cheese
oregano sprig (optional)
lemon slice (optional)

Preparation

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.
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 strained drippings.
Garnish with oregano sprigs and lemon slices, if desired.