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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)
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.
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