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.
6h 20m cook
* 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
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.
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.
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.
Place the yoghurt in a small bowl. Drizzle with the remaining oil. Season.
Serve lamb with the salad, wraps and yoghurt mixture.
Source – tastecom