Lamb and Spinach Stew Ingredients •2-lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces •1 can (14 1/2 oz) diced tomatoes •1/2 cup chopped onion •1 Tbsp minced garlic •1/2 tsp each Greek herb seasoning and salt •1/4 tsp pepper •1 can (19 oz) cannellini beans, rinsed •1 can (13.75 oz) whole artichoke hearts, cut in half •3 cups baby spinach (3 oz) •2 tsp grated lemon zest •Topping: crumbled feta cheese Directions 1.Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-qt or larger slow-cooker.Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.Stir in lemon zest; sprinkle with feta. Serve with low-carb orzo pasta.
Posted on: Fri, 16 Aug 2013 02:09:55 +0000
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