Slow cooker Greek lamb recipe
Slow cooking lamb infuses it beautifully with those signature Greek flavours of garlic, rosemary and lemon. The end result is melt in your mouth tender meat.
- 3 tbsp olive oil
- 1kg rolled lamb loin
- 1kg potatoes, peeled and cut into 8ths
- 1 bunch rosemary
- 1 head garlic
- 1/2 cup dry white wine
- 1/2 cup lemon juice
Peel 6 cloves of garlic and slice. Cut slits into the skin and push slices into the pockets.
Heat oil in a frying pan and sear lamb loin all over.
Push sprigs of rosemary into the slits where you placed the garlic.
Place potatoes into the base of the slow cooker. Lay 2 stalks of rosemary on top. Place lamb loin on top of rosemary.
Pour over the wine and lemon juice.
Place lid on and cook for 3 hours on high or 6 hours on low.
- The potatoes under this lamb are almost as delicious as the lamb. At the end of the cooking time, heat up some olive oil and shallow fry them until golden.
- I threw the juiced lemon halves into the pot with some extra garlic cloves.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.