Succulent Greek-style lamb
Let the slow cooker work its magic and come home to a meal that’s ready when you are.
Lamb kleftiko with potatoes
SERVES 6 PREP AND COOK TIME 10 HOURS 2 tablespoons extra virgin olive oil 1.4kg lamb shoulder
1kg red- and white-skinned baby potatoes
1 large (200g) brown onion, sliced thinly
2 dried bay leaves
1 cinnamon stick
⅓ cup (80ml) dry white wine
⅓ cup (80ml) chicken stock 1 tablespoon finely grated lemon rind
2 tablespoons lemon juice 1 tablespoon rigani (see Test Kitchen tips) or dried oregano 3 cloves garlic, crushed
⅓ cup loosely packed fresh oregano leaves
1 Heat half the oil in a large frying pan over medium-high heat; cook lamb, turning, for 20 minutes or until well browned.
2 Meanwhile, heat remaining oil in a 4.5-litre (18-cup) slow cooker on Sauté (Medium) setting; cook potatoes, onion, bay leaves and cinnamon, stirring, for 10 minutes or until browned.
3 Place lamb on top of potatoes in cooker. Combine wine, stock, rind, juice, rigani and garlic in a small jug; pour over lamb. Cook, covered, on Low, for 9 hours or until meat is falling off the bone.
4 Serve lamb with potatoes and a little cooking liquid. Sprinkle with fresh oregano. Suitable to freeze. Not suitable to microwave.