Greek Lamb with Spinach and Artichokes
Come home to the Mediterranean with this delicious slow cooker lamb recipe. Served over hot cooked orzo and topped with feta cheese.
Ingredients
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2 to 2-1/2 lb. boneless lamb shoulder roast
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1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
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1 14 .5-oz. can diced tomatoes
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1 Tbsp. minced garlic (6 cloves)
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1/2 tsp. salt
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1/2 tsp. dried oregano, crushed
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1 14-oz. can artichoke hearts, drained and quartered
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3 cups fresh baby spinach
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3 cups hot cooked orzo (6 oz. uncooked)
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Crumbled feta cheese (optional)
Directions
1.
Trim fat from meat. Cut meat into 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 crumbled feta cheese. Makes 6 servings.
Nutrition information
Calories 432, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 100 mg, Sodium 905 mg, Carbohydrate 43 g, Fiber 9 g, Protein 41 g. Daily Values: Vitamin C 19%, Calcium 12%, Iron 38%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Greek Lamb with Spinach and Orzo
This lamb roast, slow-cooked with herbs and lemon and served with orzo, spinach, and feta cheese, is like a culinary visit to the Mediterranean.
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