Name: Greek-style roast lamb with potatoes
Prep time: 15 min
Cook time: 490 min
Total time: 505 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram baby new potatoes; 2 kilogram lamb leg; 2 sprigs fresh rosemary, chopped coarsely; 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

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.

Serves 4

Prep

15M

Cook

8H 10M

Marinate

10M

Total

8H 25M

Ingredients

2 tablespoon olive oil

1 kilogram baby new potatoes

2 kilogram lamb leg

2 sprigs fresh rosemary, chopped coarsely

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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