Greek Lamb and Spinach Stew

1 review, 3 star(s). 100% would make again

Ready in 9 hours 30 minutes

This is a slow cooker recipe that combines the amazing tastes of fresh lamb and spinach. This recipe was found in Woman'sDay.


2 pounds Boneless lamb shoulder; cut into 1 in. pieces, visible fat trimmed
1 14.5-oz can Tomatoes; diced
1/2 cup Onion; chopped
1 tablespoon Garlic; minced
1/2 teaspoon Greek Herb seasoning
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 19-oz can Cannellini beans; rinsed
1 13.75-oz can Artichoke hearts; cut in half
3 cups Baby spinach; about 3 oz
2 teaspoons Lemon Zest; grated

Original recipe makes 6



1.) Mix Lamb pieces, tomatoes, onion, garlic, Greek Seasoning, salt and pepper in a 3 1/2 quart or larger slow-cooker.

2.) Cover and cook on low for 7 to 9 hours until lamb is tender when pierced.

3.) Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.

4.) Cover and cook on high for 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta cheese to taste.

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Calories Per Serving: 741 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Maladoren 6y ago

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