Lamb and Spinach Stew

By John Crowley

This lamb and spinach stew only has a little over 600 mg of sodium making it a great choice for a heart-healthy dish!

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.


Nutritional Facts

Servings
6
Calories
325
Protein
36g
Carbohydrate
19g
Fiber
6g
Fat
11g
Cholesterol
100 mg
Sodium
619 mg

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