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Greek Lamb with Spinach and Artichokes
Ingredients
- 2 - 2 1/2 pounds boneless lamb shoulder roast
- 1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
- 1 14 1/2ounce can diced tomatoes, undrained
- 6 cloves garlic, minced
- 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 pasta (rosamarina)
- 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, 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 artichoke hearts and spinach.
3. To serve, spoon lamb mixture over hot cooked orzo. If desired, sprinkle with cheese.
Nutrition Facts
(Greek Lamb with Spinach and Artichokes)
- Servings Per Recipe 6,
- cal. (kcal) 432,
- Fat, total (g) 11,
- chol. (mg) 100,
- sat. fat (g) 4,
- carb. (g) 43,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 9,
- pro. (g) 41,
- vit. A (IU) 1749,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 133,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 905,
- Potassium (mg) 657,
- calcium (mg) 121,
- iron (mg) 7,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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