Slow cooker recipes

Greek-style roast lamb with potatoes

This Greek-style roast lamb with potatoes is meltingly tender after 8 hours in the slow-cooker, creating a truly divine Sunday family dinner.
Greek-style roast lamb with potatoes

Greek-style roast lamb with potatoes

4
15M
8H 10M
10M
8H 25M

Ingredients

Method

1.

In large frying pan, heat half the oil and cook potatoes until browned. Transfer to 4.5-litre (18-cup) slow cooker.

2.

Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season. Cook lamb in same heated pan until browned all over.

3.

Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.

4.

Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing. Serve lamb with potatoes and sauce. Accompany with a Greek salad or steamed spinach, if desired.

If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C (100°C fan-forced) for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.

Note

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