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Ingredients
| boneless lamb sirloin: 2.5 lbs |
| cannellini beans: 19 oz |
| canned red tomatoes: 14.5 oz |
| garlic: 6 cloves |
| salt: 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| artichoke hearts: 14 oz |
| spinach: 3 cups |
| pasta (orzo): 3 cups |
Greek Lamb with Spinach and Artichokes
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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, undrained 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 drained artichoke hearts and spinach.
3. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with crumbled feta cheese. Makes 6 servings.