Friday, April 01 2011
ingredients
- 2 to 2-1/2 lb. boneless lamb shoulder roast
- 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
- 1 14 .5-oz. can diced tomatoes
- 1 Tbsp. minced garlic (6 cloves)
- 1/2 tsp. salt
- 1/2 tsp. dried oregano, crushed
- 1 14-oz. can artichoke hearts, drained and quartered
- 3 cups fresh baby spinach
- 3 cups hot cooked orzo (6 oz. uncooked)
- Crumbled feta cheese (optional)
directions
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.
nutrition facts
- Servings Per Recipe 6 servings
- Calories432,
- Total Fat (g)11,
- Saturated Fat (g)4,
- Monounsaturated Fat (g)4,
- Polyunsaturated Fat (g)1,
- Cholesterol (mg)100,
- Sodium (mg)905,
- Carbohydrate (g)43,
- Fiber (g)9,
- Protein (g)41,
- Vitamin C (DV%)19,
- Calcium (DV%)12,
- Iron (DV%)38,
- Percent Daily Values are based on a 2,000 calorie diet
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