Greek Lamb with Spinach and Artichokes
Makes 6 servings
2 to 2 1/2 pounds boneless lamb shoulder roast
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes
1 tablespoon minced garlic (6 cloves)
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1 14-ounce can artichoke hearts, drained and quartered
3 cups fresh baby spinach
3 cups hot cooked orzo (6 ounces uncooked)
Crumbled feta cheese (optional)
1. Trim fat from meat. Cut meat in 1-inch pieces. In a 3 1/2 or 4-quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt, and oregano.
2. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Stir in drained artichoke hearts and spinach.
3. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with feta cheese.