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Рецепт Aegean Lamb With Orzo

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Порций: 12

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Инструкции

  1. Trim fat from lamb. Place lamb in an electric slow cookier and sprinkle with oregano, rind, and 1/4 tsp. 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 hrs. Remove spinach and lamb from slow cooker, reserving cooking liquid; cold. Remove meat from bones; throw away bones, fat and gristle. Chop meat.
  2. Place a zip-top plastic bag inside a 2-c. glass measure. Pour drippings into bag, and let stand 10 min (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; throw away fat.
  3. Add in 1/4 tsp. salt, lamb, spinach, orzo, and feta to liquid removed drippings. Garnish with oregano sprigs and lemon slices, if you like.
  4. Yield: 8 servings (
  5. Serving size: 1 c.).
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