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
Slow Cook Time:
8 hrs
Total Time:
8 hrs


  • 2 - 2 ½ pound boneless lamb shoulder roast

  • 1 19 ounce can cannellini beans (white kidney beans), rinsed and drained

  • 1 14.5 ounce can diced tomatoes, undrained

  • 6 cloves garlic, minced

  • ½ teaspoon salt

  • ½ teaspoon dried oregano, crushed

  • 1 14 ounce can artichoke hearts, drained and quartered

  • 3 cup fresh baby spinach

  • 3 cup hot cooked orzo pasta (rosamarina)

  • Crumbled feta cheese (optional)


  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 (per serving)

432 Calories
11g Fat
43g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 432
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 100mg 33%
Sodium 905mg 39%
Total Carbohydrate 43g 16%
Protein 41g
Vitamin C 11.2mg 56%
Calcium 121.2mg 9%
Iron 6.8mg 38%
Potassium 657mg 14%
Folate, total 133.1mcg
Vitamin B-12 4.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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