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About this recipe: Slow roast lamb; a slow-cooker version of the Greek classic.

Makes: 4 

  • 1 leg of lamb
  • 3 tablespoons olive oil
  • 2 tablespoons oregano (dried or fresh)
  • 12 shallots
  • 3 bulbs garlic
  • 3 glasses red wine
  • 1 bag new potatoes
  • 1 whole lemon

Prep:1hr20min  ›  Cook:6hr  ›  Ready in:7hr20min 

  1. Mix the oregano and 2 tablespoons oil and rub all over the leg of lamb. Cover and leave in the fridge for 1 hour.
  2. Peel the shallots and roughly chop the garlic bulbs.
  3. Brown the lamb in the remaining tablespoon oil heated in a large frying pan. Transfer to the slow cooker.
  4. Now fry the shallots for 5 minutes before adding the garlic for a further 3 mins. Add the wine and 300ml boiling water and heat until it boils. Transfer the whole lot to the slow cooker.
  5. Cook on high for 1 hour before reducing the heat to low.
  6. After a further 3 hours add the potatoes and the lemon cut into slices. Cook for a further 2 hours.
  7. Check the meat and potatoes are cooked through before serving with a spicy yoghurt accompaniment and fresh vegetables.

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Reviews (2)


Where did I go wrong? I had a lovely lamb joint and i followed all the instructions but the liquid was terrible tasting. I used a good shiraz red wine too. I have put three stars but it must be something I have done wrong surely. Lamb was lovely but had to put on the old bisto. - 12 Jul 2011


Very nice but it does not need 7hours in slow cooker on high 5 hours. I added cornflour to the wine mixed with a bit of water so it makes a gravy. - 09 May 2013

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