Last week, I talked about experimenting with different types of meat, including lamb. If you’re up for that, here’s a really hearty recipe to try!
I made this for Julia when I visited her in DC and wanted to earn my room and board. She studied abroad in Greece, so I figured it was fitting. I put it in the crock pot early so when we walked into her apartment after our amazing run around the monuments, it made our happy run even happier.
One pound lamb loin
1 can no-salt-added diced tomatoes
1/2 cup chopped onion
1 tbsp chopped mint
1/4 tsp oregano
1/4 tsp basil
1/4 tsp thyme
1/8 tsp salt
1/8 tsp pepper
1 can low-sodium chickpeas
1 can artichoke hearts, drained and chopped
3 cups baby spinach
2 cups low-sodium broth
2 tsp grated lemon zest
This is How We Do It
Put the lamb in slow cooker and season with garlic, oregano, basil, thyme, salt, and pepper. Cook on high for 1-2 hours.
Remove lamb from slow cooker and pull meat from bone. Shred the meat up a bit, and toss the bones. (It should be pretty tender at this point.) Put back in slow cooker with tomatoes and onion. Cook on low for 6 hours.
Mash half the chickpeas, and add chickpeas, lemon, broth, artichoke, and spinach. Simmer for 15 minutes.
We had the stew with pita, hummus, and a big plate of raw veggies (peppers, tomatoes, cucumbers, carrots).
It was a great, healthy fall dinner. I expected it to come out more spicy and Italian tasting, but it’s definitely more mild, and definitely Greek. I’ve never really experimented with artichokes before, but I’m sold.
Looking in the bowl, there were just so many healthy things in it! Tomatoes, spinach, beans, lean meat….amazing. After we ate, Julia was so happy from the food and the run. I explained to her that that’s why I’m in a constant state of excitement…I run and then I eat food like this!