Greek Lamb with Spinach and Artichokes
pounds boneless lamb shoulder roast
19 ounce can cannellini beans (white kidney beans), rinsed and drained
14 1/2 ounce can diced tomatoes, undrained
cloves garlic, minced
teaspoon dried oregano, crushed
14 ounce can artichoke hearts, drained and quartered
cups fresh baby spinach
cups hot cooked orzo pasta (rosamarina)
Crumbled feta cheese (optional)
- 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.
- 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.
- 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