Aegean Lamb with Orzo
You can never have too many main course recipes, so give Aegean Lamb with Orzo a try. This recipe serves 8. One portion of this dish contains roughly 42g of protein, 13g of fat, and a total of 448 calories. If you have lemon rind, feta cheese, lamb shoulder, and a few other ingredients on hand, you can make it. To use up the lemon rind you could follow this main course with the Lemon-Almond Cake with Lemon Curd Filling as a dessert.
Instructions
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.