Greek Lamb Stew with Spinach and Artichokes

Greek Lamb Stew with Spinach and Artichokes

2 to 2 1/2 lb. boneless lamb shoulder roast
1 19 oz. can cannellini beans (white kidney beans)
1 14.5-oz. can diced tomatoes
6 garlic cloves, minced
1/2 teaspoon real salt
1/2 teaspoon dried oregano, crushed
1 14-oz. can artichoke hearts, drained and quartered (optional)
3 cups fresh baby spinach
3 cups hot cooked brown rice (1 cup uncooked)
crumbled feta cheese

1. Trim excess fat from meat. Cut meat into 1-inch pieces. 

2. In a 3 1/2 or 4 quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt and oregano. 

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 

4. Stir in drained artichoke hearts and spinach. 

5. To serve, spoon lamb mixture over hot cooked rice. Sprinkle with crumbled feta cheese. 

Makes 6 servings.


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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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