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Ingredients

• 1 3- to 31/2-pound  lamb shoulder roast (bone-in)
• 1 tablespoon  dried oregano, crushed
• 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
• 4 ounces  crumbled feta cheese

Description

This Lamb Roast, Slow-cooked With Herbs And Lemon And Served With Orzo, Spinach, And Feta Cheese, Is Like A Culinary Visit To The Mediterranean.

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