GREEK LAMB & SPINACH STEW (SLOW COOKER)

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Greek Lamb & Spinach Stew (Slow Cooker) image

I'm always on the lookout for slow cooker recipes that I think my family will enjoy, and I found this one on Woman's Day magazine.

Provided by TasteTester

Categories     Lamb/Sheep

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs boneless lamb shoulder, visible fat trimmed, cut into 1-inch pieces
14 1/2 ounces diced tomatoes
1/2 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon greek herb seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
19 ounces can cannellini beans, rinsed
13 3/4 ounces can whole artichoke hearts, cut in half
3 cups Baby Spinach (3 ounces, I would use a little more since it cooks down so much)
2 teaspoons grated lemon zest
crumbled feta cheese

Steps:

  • Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.
  • Cover and cook on low 7-9 hours 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 and serve.

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