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About this recipe:
Slow roast lamb; a slow-cooker version of the Greek classic.
1 leg of lamb
3 tablespoons olive oil
2 tablespoons oregano (dried or fresh)
3 bulbs garlic
3 glasses red wine
1 bag new potatoes
1 whole lemon
1 hr 20 min › Cook:
6 hr › Ready in:
7 hr 20 min
Mix the oregano and 2 tablespoons oil and rub all over the leg of lamb. Cover and leave in the fridge for 1 hour.
Peel the shallots and roughly chop the garlic bulbs.
Brown the lamb in the remaining tablespoon oil heated in a large frying pan. Transfer to the slow cooker.
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.
Cook on high for 1 hour before reducing the heat to low.
After a further 3 hours add the potatoes and the lemon cut into slices. Cook for a further 2 hours.
Check the meat and potatoes are cooked through before serving with a spicy yoghurt accompaniment and fresh vegetables.
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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