Greek Leg of Lamb

A slow cooked dinner that's sure to be eaten fast. - by New Idea

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

Using a sharp knife, cut 3cm-deep slits, about 4cm apart, over top of lamb. Insert garlic into slits. Season with salt and pepper.
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.
Whisk wine into recipe base in a small jug. Pour over lamb and vegetables. Cover with lid.
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.
Serve lamb and vegetables with lemon wedges and sauce. Garnish with oregano.
This recipe originally appeared in New Idea's Comfort Food Classics, on sale July 10.

Step 6

New Idea