Ingredients
1 boneless lamb shoulder roast (3 pounds)3 tablespoons lemon juice3 garlic cloves, minced2 teaspoons dried oregano2 teaspoons grated lemon zest1/4 teaspoon salt1 package (16 ounces) orzo pasta2 packages (9 ounces each) fresh spinach, torn divided1 cup (4 ounces) crumbled feta cheese, divided
Preparation
Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon juice. Sprinkle with the garlic, oregano, lemon zest and salt. Cover and cook on low for 8-10 hours or until meat is tender.
Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm.
Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for 5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese.
To serve, arrange remaining fresh spinach on nine individual plates. Top with lamb mixture. Sprinkle each with remaining feta cheese.
