Name: Greek-style lamb with potatoes
Cook time: 500 min
Total time: 500 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram baby new potatoes; 2 kilogram lamb leg; 2 sprigs fresh rosemary, coarsely chopped; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh oregano; 3 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 1/2 cup (125ml) beef stock

Ingredients

2 tablespoon olive oil

1 kilogram baby new potatoes

2 kilogram lamb leg

2 sprigs fresh rosemary, coarsely chopped

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh oregano

3 clove garlic, crushed

1 tablespoon finely grated lemon rind

2 tablespoon lemon juice

1/2 cup (125ml) beef stock

Method

Heat half the oil in a large frying pan; cook potatoes until browned. Transfer to a 4.5-litre slow cooker.

Make small cuts in lamb at 2.5cm intervals. Press rosemary into cuts. Combine parsley, oregano, garlic, rind, juice and remaining oil in a small bowl; rub mixture all over lamb and season.

Cook lamb in same heated pan until browned all over. Place lamb in cooker on top of potatoes; add stock. Cook, covered, on low, 8 hours.

Remove lamb and potatoes. Cover lamb and stand 10 minutes before slicing.

Serve lamb with potatoes and sauce.

Women's Weekly Food

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Ingredients

Method

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