Greek Lamb with Spinach and Orzo

• 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

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.