Ingredients
- 4 1/2 pounds lamb shoulder
- 1/4 cup chopped fresh or 4 teaspoons dried oregano
- 1 tablespoon grated lemon rind
- 1/2 teaspoon salt, divided
- 1/4 cup fresh lemon juice
- 1 (10-ounce) bag fresh spinach, chopped
- 5 cups hot cooked orzo (about 2 1/2 cups uncooked rice-shaped pasta)
- 1 cup (4 ounces) crumbled feta cheese
- Oregano sprigs (optional)
- Lemon slices (optional)
Description
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