Greek Leg of Lamb
A classic recipe.
Ingredients
2kg leg of lamb
4 cloves garlic, peeled, sliced
Salt and pepper, to taste
1kg chat potatoes
4 large carrots, cut into 6cm lengths
½ cup dry white wine
40g sachet McCormick Slow Cooker Greek Lamb Recipe Base
Lemon wedges, to serve
Fresh oregano leaves, to garnish
Method
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Using a sharp knife, cut 3cm-deep slits, about 4cm apart, over top of lamb. Insert garlic into slits. Season with salt and pepper.
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Heat a large, non-stick frying pan over a high heat. Add lamb. Cook, turning occasionally, for about 8 minutes, or until browned all over. Transfer to a removable bowl of a 5 to 6-litre capacity slow cooker with potatoes and carrots.
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Whisk wine into recipe base in a small jug. Pour over lamb and vegetables. Cover with lid.
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Cook on a low for about 7 hours, or until meat is tender and falling off the bone. Remove lamb and vegetables. Skim fat off the top of sauce in slow cooker.
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Serve lamb and vegetables with lemon wedges and sauce. Garnish with oregano.
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This recipe originally appeared in New Idea's Comfort Food Classics, on sale July 10.
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New Idea
