Monday, October 29, 2012

Greek Lamb with Spinach and Artichokes

Greek Lamb with Spinach and Artichokes
Picture from bhg

Greek Lamb with Spinach and Artichokes


2 - 2 ½ pounds boneless lamb shoulder roast

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

1 19 ounce can diced tomatoes

1 tablespoon minced garlic (6 cloves)

½ teaspoon salt

½ teaspoon dried oregano, crushed

1 14 ounce can artichoke hearts, drained and quartered

3 cups fresh baby spinach

3 cups hot cooked orzo (6 oz. uncooked) or white rice

Crumbled feta cheese


Trim fat from meat.

Cut meat into 1-inch pieces. In a 3 ½ or 4-quart slow cooker stir together meat, beans, 
undrained tomatoes, garlic, salt, and oregano.

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.

To serve, spoon lamb mixture over hot cooked orzo or white rice.

Sprinkle with crumbled feta cheese.

You can combine this recipe with some others from our collection.

Serve 6.

Enjoy this excellent recipe at bhg

Nutrition facts:

Servings Per Recipe 6, Calories 432, Fat, total (gm) 11, Cholesterol (mg) 100, Sat. fat (gm) 4, 
Carbohydrate (gm) 43, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 1, Dietary Fiber, 
total (gm) 9, Protein (gm) 41, Vitamin A (IU) 1749, Vitamin C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 133, Cobalamin (Vit. B12) (µg) 4, Sodium (mg) 905, Potassium (mg) 657, Calcium (mg) 121, Iron (mg) 7, Percent Daily Values are based on a 2,000 calorie diet

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