Slow Cooked Greek Lamb infused with all of the flavours of Greece. Perfect for dinner parties or a bulk mid-week meal suitable for the freezer.
Slow Cooked Greek Lamb
- 2 kg lamb (leg or shoulder)
- 2 cups Greek yoghurt
- 8 garlic cloves crushed
- 1 Tb dried oregano
- 1 Tb honey
- 2 tsp sea salt
- 2 tsp dried thyme
- 1 tsp cinnamon
- 6 potatoes (optional)
- lemon wedges and fresh flat leaf parsley to serve
- In a bowl, mix the yoghurt, garlic, oregano, honey, salt, cinnamon, thyme together and set aside.
- In a large frypan brown the lamb all over using a little oil. (This step is optional but is worth it if you have the time.)
- If using potatoes, place them in the slow cooker with a few spoons of the yoghurt mix and stir until the potatoes are covered
- Place the lamb in the slow cooker and cover with the yoghurt mix.
- Cook for 4-6 hours or until lamb is tender and falls off the bone. **
- Serve with a squeeze of fresh lemon and chopped parsley.
- **Every slow cooker is different as is every cut of meat. Try the lamb when cooking time is done and if it is still tough then keep cooking and check every half hour. If you use the same slow cooker and cut of lamb each time, you will find what works best and can stick to it.
- If the leg or shoulder of lamb is too big for the frypan or slow cooker cut the leg roughly so that the pieces will fit.
- The yoghurt can curdle in the slow cooker but it’s nothing to worry about.
- The extra liquid from the lamb and the yoghurt will cook the potatoes beautifully.
Serve with Fresh parsley, lemon wedges, bread and Greek salads. This recipe accompanies the Lentil and Barley salad, Tzatziki, Babaghanoush and a Greek salad perfectly.
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