Slow Cooker Lamb Casseroles like this one work best with even sized meat pieces, so you can use any cut of lamb with this recipe - the larger the piece the longer it may take to cook, so cut the pieces in half if they're large or increase your cooking time. You can always check for 'doneness' with a meat thermometer if you want to be extra sure it's cooked to perfection!
Slow Cooker Lamb and Spinach Casserole
Cook on low for 8-10 hours
Serves 4-6
1kg lamb - cutlets, chopped, diced meat
440g can crushed tomatoes
440g can cannellini beans, drained and rinsed
1 small onion peeled and diced finely
2 cloves of garlic crushed
1/2 tsp Greek herb seasoning (substitute any mixed herb seasoning if you don't have Greek)
season with salt ground pepper to taste
a whole jar or can of whole artichoke hearts, cut in half (optional)
3 cups baby spinach
2 tsp grated lemon zest
Topping: crumbled feta cheese and chopped fresh parsley
- Combine lamb, tomatoes, onion, garlic, Greek seasoning, salt and pepper in your slow cooker.
- Cover and cook on low for 8-10 hours or until lamb is tender.
- If your family likes them and your budget runs to them, approximately 15 minutes before serving, stir in the halved artichokes.
- Add the baby spinach leaves, cover and cook on high for 5-15 minutes - until everythings heated through and the spinach is wilted.
- Stir in the lemon zest.
- Serve sprinkled with the crumbled feta and a sprinkle of chopped fresh parsley.
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