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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)
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 1/2 ounce 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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