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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   
       
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