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Aegean Lamb With Orzo

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“This is from Cooking Light. ZWT3.”
READY IN:
8hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and 1/4 teaspoon salt.
  2. 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.
  3. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat, and gristle. Chop meat.
  4. 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).
  5. Seal bag; carefully snip off 1 bottom corner of bag.
  6. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat.
  7. Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings.
  8. Garnish with oregano sprigs and lemon slices, if desired.

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