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
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.