Greek Lamb with Spinach and Artichokes

Come home to the Mediterranean with this delicious slow cooker lamb recipe. Serve over hot cooked orzo and top with feta cheese.

Greek Lamb with Spinach and Artichokes Enlarge Image
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34 users rated this recipe an average rating of 4.0
Makes:
6 servings
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Greek Lamb with Spinach and Artichokes

Ingredients
2
pounds boneless lamb shoulder roast
1
19 ounce can cannellini beans (white kidney beans), rinsed and drained
1
14 1/2 ounce can diced tomatoes, undrained
6
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)
    Per serving:
  • 432 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 100 mg chol.,
  • 905 mg sodium,
  • 43 g carb.,
  • 9 g fiber,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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