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Greek Lamb with Spinach and Artichokes

Makes: 6 servings

Slow Cook 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

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 (�g) 133,
Cobalamin (Vit. B12) (�g) 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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