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.
Hi Min, good to see you here, sounds delicious!
This sounds so springy and refreshing and easy too – great combination!
Yum! Love the flavors in this!
This sounds delicious!