Trim fat from meat. Cut meat into 1-inch pieces. In
a 3-1/2- or 4-quart slow cooker stir together meat,
beans, undrained tomatoes, garlic, salt, and
oregano.
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.
To serve, spoon lamb mixture over hot cooked orzo.
Sprinkle with crumbled feta cheese. Makes 6
servings.
Originally Submitted
8/28/2011
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