FOOD

Greek Leg of Lamb

A slow cooked dinner that's sure to be eaten fast.
6
25M
7H
7H 25M

A classic recipe.

Ingredients

Method

1.

Using a sharp knife, cut 3cm-deep slits, about 4cm apart, over top of lamb. Insert garlic into slits. Season with salt and pepper.

2.

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. 

3.

Whisk wine into recipe base in a small jug. Pour over lamb and vegetables. Cover with lid.

4.

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.

5.

Serve lamb and vegetables with lemon wedges and sauce. Garnish with oregano.

6.

This recipe originally appeared in New Idea’s Comfort Food Classics, on sale July 10.

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