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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb & Spinach Stew
 Categories: Stews, Lamb/mutton, Greens, Vegetables, Citrus
      Yield: 6 Servings
 
      2 lb Boneless lamb shoulder;
           - trimmed, in 1" pieces
 14 1/2 oz Can diced tomatoes
    1/2 c  Chopped white onion
      1 tb Minced garlic
    1/2 ts (ea)  Greek herb seasoning
           - and salt
    1/4 ts Pepper
     19 oz Can cannellini beans; rinsed
 13 3/4 oz Whole artichoke hearts;
           - halved
      3 c  Baby spinach (3 oz)
      2 ts Grated lemon zest
 
  Topping: crumbled feta cheese
  
  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 orzo
  pasta.
  
  Recipe By John Crowley - March 12, 2008
  
  From: http://www.diabeticconnect.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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