Aegean Lamb With Orzo


4 1/2 pounds lamb shoulder
1/4 cup chopped fresh oregano
teaspoon or 4 dried oregano
1 tablespoon grated lemon peel
1/2 teaspoon salt divided
1 10-ounce bag fresh spinach chopped
5 cups hot cooked orzo
cup about 2 ½ uncooked
1 cup crumbled feta cheese (about 4 ounces)
oregano sprigs optional
lemon slices optional


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