Ingredients

• 2  to 2-1/2 lb. boneless lamb shoulder roast
• 1  19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1  14 .5-oz. can diced tomatoes
• 1  Tbsp. minced garlic (6 cloves)
• 1/2  tsp. salt
• 1/2  tsp. dried oregano, crushed
• 1  14-oz. can artichoke hearts, drained and quartered
• 3  cups fresh baby spinach
• 3  cups hot cooked orzo (6 oz. uncooked)
•   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.