Aegean Lamb with Orzo

Lamb shoulder is a less expensive cut, but you'll need to trim it well. Expect to lose about 1 to 1 1/2 pounds of fat after trimming.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 4 1/2  pounds  lamb shoulder
• 1/4  cup  chopped fresh or 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 (about 2 1/2 cups uncooked rice-shaped pasta)
• 1  cup  (4 ounces) crumbled feta cheese
• Oregano sprigs (optional)
• Lemon slices (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.

Nutritional Information

Calories:

361 (32% from fat)

Fat:

13g (sat 5.7g,mono 4.4g,poly 1.2g)

Protein:

29.1g

Carbohydrate:

30.9g

Fiber:

2.4g

Cholesterol:

87mg

Iron:

4.6mg

Sodium:

393mg

Calcium:

141mg