• Serves 4
  • 15 mins prep
  • 8 hrs, 10 mins cook
  • 10 mins marinate

Greek-style roast lamb with potatoes

Greek-style roast lamb with potatoes
Triple tested. For your success every time.

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

Ingredients

Greek-style roast lamb with potatoes

  • 2 tbsp olive oil
  • 1 kg baby new potatoes
  • 2 kg lamb leg
  • 2 sprigs fresh rosemary, chopped coarsely
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 2 tbsp finely chopped fresh oregano
  • 3 cloves garlic, crushed
  • 1 tbsp finely grated lemon rind
  • 2 tbsp lemon juice
  • 1/2 cup (125ml) beef stock

Steps

Greek-style roast lamb with potatoes

  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.

Share

Average rating

2 ratings
Keep your screen alive while you cook. No more shutting down mid-recipe. Your screen will stay on for an hour with no impact on your device settings.
Hi there! Visiting us from ? We have a local site for you at