Ingredients
- 2 -lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces
- 1 can (141/2 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
Description
Greek Lamb & Spinach Stew - The Huffington Post
Kitchen Daily
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