Name: Slow-cooker lamb kleftiko with potatoes
Prep time: 30 min
Cook time: 570 min
Total time: 600 min
Yield: 6
Ingredients: 2 tablespoon extra virgin olive oil; 1.4 kilogram lamb shoulder; 1 kilogram red- and white-skinned baby potatoes; 1 large (200g) brown onion, sliced thinly; 2 dried bay leaves; 1 cinnamon stick; 1/3 cup (80ml) dry white wine; 1/3 cup (80ml) chicken stock; 1 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 1 tablespoon rigani (see tips) or dried oregano; 3 clove garlic, crushed; 1/3 cup loosely packed fresh oregano leaves

Slow-cooker lamb kleftiko with potatoes

Let the slow cooker work its magic and come home to a meal that's ready when you are.

Serves 6

Prep

30M

Cook

9H 30M

Total

10H

Ingredients

2 tablespoon extra virgin olive oil

1.4 kilogram lamb shoulder

1 kilogram red- and white-skinned baby potatoes

1 large (200g) brown onion, sliced thinly

2 dried bay leaves

1 cinnamon stick

1/3 cup (80ml) dry white wine

1/3 cup (80ml) chicken stock

1 tablespoon finely grated lemon rind

2 tablespoon lemon juice

1 tablespoon rigani (see tips) or dried oregano

3 clove garlic, crushed

1/3 cup loosely packed fresh oregano leaves

Method

1.Heat half the oil in a large frying pan over medium-high heat; cook lamb, turning, for 20 minutes or until well browned.

2.Meanwhile, heat remaining oil in a 4.5-litre (18-cup) slow cooker on Sauté (Medium) setting; cook potatoes, onion, bay leaves and cinnamon, stirring, for 10 minutes or until browned.

3.Place lamb on top of potatoes in cooker. Combine wine, stock, rind, juice, rigani and garlic in a small jug; pour over lamb. Cook, covered, on Low, for 9 hours or until meat is falling off the bone.

4.Serve lamb with potatoes and a little cooking liquid. Sprinkle with fresh oregano.

Depending on the size and shape of your slow cooker, you may be able to brown the lamb in the cooker for Step 1, if you prefer. Rigani is Greek-style dried oregano and is available from specialty food stores and delicatessens. You can use dried oregano instead. Accompany the lamb with a Greek salad or steamed continental beans and lemon halves, if desired.
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.

Instagram Facebook