Food and Travel

Slow cooker Greek-style lamb recipe

Slow cooker Greek-style lamb recipe. By placing this Greek-style lamb leg in the slow cooker, you can set and forget, and then serve a stunningly succulent lamb dinner with a bright Greek salad.

15m prep
6h 20m cook
6 servings

15 Ingredients

* 1.6kg lamb half leg roast

* 2 garlic cloves, sliced

* 2 tbsp olive oil

* 1 cup (250ml) chicken stock

* 2/3 cup (100g) pitted kalamata olives

* 1 lemon, cut into wedges

* 1 tbsp oregano leaves

* 1 baby cos lettuce, coarsely chopped

* 1 red or green capsicum, seeded, coarsely chopped

* 1/2 red onion, thinly sliced

* 1 vine-ripened tomato, cut into wedges

* 100g fetta, crumbled

* 2 tbsp balsamic dressing

* 6 gyros wraps

* 1 cup (280g) Greek-style yoghurt

5 Method / Steps

Step 1

Use a small sharp knife to cut slits in the surface of the lamb. Insert 1 garlic slice in each slit. Heat half the oil in a large non-stick frying pan over high heat. Add the lamb and cook, turning occasionally, for 5-6 mins or until brown all over. Transfer to a slow cooker with the stock, olives, lemon and oregano. Cover and cook for 6 hours on low or until the lamb is falling off the bone. Transfer the lamb to a large baking tray. Use 2 forks to shred the meat.

Step 2

Use a slotted spoon to transfer the olives from the slow cooker to a large bowl with the lettuce, capsicum, onion, tomato and fetta. Drizzle with the dressing and toss to combine.

Step 3

Heat a clean non-stick frying pan over medium heat. Cook 1 wrap for 1 min each side or until lightly charred. Transfer to a plate and cover with foil to keep warm. Repeat with remaining wraps.

Step 4

Place the yoghurt in a small bowl. Drizzle with the remaining oil. Season.

Step 5

Serve lamb with the salad, wraps and yoghurt mixture.

Source – tastecom

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