Name: Greek-style roast lamb with potatoes
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram baby new potatoes; 2 kilogram lamb leg; 2 sprigs fresh rosemary, chopped coarsely; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh oregano; 3 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 1/2 cup (125 millilitres) beef stock

Ingredients

2 tablespoon olive oil

1 kilogram baby new potatoes

2 kilogram lamb leg

2 sprigs fresh rosemary, chopped coarsely

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh oregano

3 clove garlic, crushed

1 tablespoon finely grated lemon rind

2 tablespoon lemon juice

1/2 cup (125 millilitres) beef stock

Method

1.In large frying pan, heat half the oil and cook potatoes until browned. Transfer to 4.5-litre (18-cup) slow cooker.

2.Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season. Cook lamb in same heated pan until browned all over.

3.Place lamb on top of potatoes; add stock.Cook, covered, on low, 8 hours. Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing. Serve lamb with potatoes and sauce. Accompany with a Greek salad or steamed spinach, if desired.

If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C/100°C fan-forced for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.
Note

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Ingredients

Method

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