Greek Lamb with Spinach and Artichokes

By á-2825

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)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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.