22 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 7
  • 2 Rating Star 2
  • 3 Rating Star 1
  • 0 Rating Star 1

Come home to the Mediterranean with this delicious slow cooker lamb recipe. Serve over hot cooked orzo and top with feta cheese.

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Ingredients

  • 2 – 2.5 pounds boneless lamb shoulder roast

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

  • 1 14.5 ounce diced tomatoes, undrained

  • 6 cloves garlic, minced

  • ½ teaspoon salt

  • ½ teaspoon dried oregano, crushed

  • 1 14 ounce artichoke hearts, drained and quartered

  • 3 cups fresh baby spinach

  • 3 cups hot cooked orzo pasta (rosamarina)

  • Crumbled feta cheese (optional)

Directions

  • 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.

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  • 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.

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  • To serve, spoon lamb mixture over hot cooked orzo. If desired, sprinkle with cheese.

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Nutrition Facts

432 calories, 11 g fat (4 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 100 mg cholesterol, 905 mg sodium, 43 g carbohydrates, 9 g fiber, 41 g protein.

Reviews (1)

22 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 7
  • 2 Rating Star 2
  • 3 Rating Star 1
  • 0 Rating Star 1
01/03/2014
Amazing recipe! I followed it exactly (well, almost -- I used frozen spinach, which I added while I was cooking the orzo). It was so flavorful and the balance of textures and colors was wonderful. Very healthy as well. My entire family loved the meal. It's definitely company-worthy and I'm already looking forward to serving it at a dinner party. Yum!