It’s all about pants

Got a new pair of pants this weekend and I feel sooooooooooo much better!

 And! Check it out: another new yummy recipe that I tried tonight and it’s EASY! (I don’t really know if it is particularly Greek or not, tho. And I do feel a little uneasy eating lamb but, well, it’s yummy and I don’t suppose they would stop production of lamb shoulder if I didn’t eat it but of course that kind of reasoning is circular but, well, anyway…):
Greek Lamb with Spinach and Orzo

Makes 8 servings Prep: 20 minutes
Cook: 8 to 10 hours plus 5 minutes


      1 3- to 31/2-pound lamb shoulder roast (bone-in)
1   tablespoon dried oregano,   
1 tablespoon finely shredded lemon peel
4 cloves garlic, minced
1/4 teaspoon salt
1/4 cup lemon juice
1 10-ounce bag pre-washed fresh spinach, chopped
5 cups cooked orzo (except I couldn’t find orzo at the store so I just made some wild rice, instead…)
4 ounces crumbled feta cheese

Trim fat from roast. If necessary, cut roast to fit into a 31/2- to 6-quart crockery cooker. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb roast; rub lightly with fingers.
Place lamb in cooker. Sprinkle lamb with lemon juice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove lamb from cooker. Remove meat from bones; discard bones and fat. Chop meat; set aside. Add spinach to cooking juices in cooker, stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.


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