P R IZ E T E S T E D R E C IP E S ’ $20 0 W IN N ER
MARIE RIZZIO, INTERLOCHEN, Ml
8 INGREDIENTS OR FEWER SLOW -COOKER IDEAS CATEGORY, FEBRUARY 2009
GREEK LAMB WITH SPINACH AND ARTICHOKES
2
to
2 /2
lb. boneless lamb
shoulder roast
i
19-oz. can cannellini beans
(white kidney beans),
rinsed and drained
1
14.5-oz. can diced tomatoes
1
Tbsp. mincedgarlic (6cloves)
/2
tsp. salt
Va
tsp. dried oregano, crushed
1
14-oz. can artichoke hearts,
drained and quartered
3
cups fresh baby spinach
3
cups hot cooked orzo
(6 oz. uncooked)
Crumbled feta cheese
(optional)
1.
Trim fat from meat. Cut meat in 1-inch
pieces. In a 3
V
2
-
or 4-quart slow cooker stir
together meat, beans, undrained tomatoes,
garlic, salt, and oregano.
2.
Cover and cook on low-heat setting for
8
to 10 hours or on high-heat setting for
4 to 5 hours. Stir in drained artichoke hearts
and spinach.
3.
To serve, spoon lamb mixture over hot
cooked orzo. Sprinkle with crumbled feta
cheese.
MAKES 6 SERVINGS.
GRAND PRIZE
Prizes valued up to $io,ooo will be awarded for the best
Prize Tested Recipe of the year. See
p a g e 173
for details.
P H O T O S
ANDY LYONS
S T Y L IN G
JILL LUST
