AEGEAN LAMB WITH ORZO
Make and share this Aegean Lamb With Orzo recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 737.2, Fat 59.1, SaturatedFat 26.6, Cholesterol 200.9, Sodium 541.7, Carbohydrate 3.2, Fiber 1.2, Sugar 1.2, Protein 46.3
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