Lamb with Spinach and Artichokes

By á-3286

Ingredients

• 2 lb boneless lamb shoulder roast
• 1 19 oz can cannellini beans, rinsed and drained
• 1 14.5 oz can diced tomatoes
• 1 Tbsp minced garlic (6 cloves)
• 1/2 tsp salt
• 1 tsp parsley, crushed
• 1 14 oz can artichoke hearts, drained
• 3 cups baby spinach
• 3 cups hot cooked orzo ( 6 oz uncooked)
• mozzarella cheese (optional)

Details

Servings 6

Preparation

Step 1

1. Cut meat in 1 inch pieces. In 4 qt slow cooker stir meat, beans, undrained tomatoes, garlic, salt and parsley.
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 drained artichoke hearts and spinach.
3. Serve: Lamb mixture over hot cooked orzo. Sprinkle with mozzarella cheese.