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.

  • 15 mins preparation
  • 8 hrs 10 mins cooking
  • 10 mins marinating
  • Serves 4
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Greek-style roast lamb with potatoes


  • 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


  • 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.

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