Greek Lamb with Spinach and Artichokes
Source: Better Homes and Gardens
Slow-cooked lamb and beans, with artichokes and spinach tossed in at the end, all topped with feta cheese. To paraphrase Jerry Maguire: "You had me at Greek Lamb." We usually make a double batch, and it barely fits in our 4.5qt slow-cooker.
  • 2-2.5 lb boneless lamb shoulder roast
  • 19oz can cannellini beans, rinsed and drained
  • 14.5 oz can diced tomatoes
  • 6 cloves garlic, minced
  • 1/2 t salt
  • 1/2 t dried oregano
  • 14 oz can artichoke hearts, drained and quartered
  • 3 c fresh baby spinach
  • 3 c hot cooked orzo (6oz uncooked)
  1. Trim fat from meat. Cut meat into 1-inch pieces.
  2. In a 3.5 or 4qt slow cooker, stir together meat, beans, undrained tomatoes, garlic, salt and oregano
  3. Cover and cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours.
  4. Stir in drained artichoke hearts and spinach.
  5. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with crumbled feta cheese.