A recipe from Kat – Surry Hills
I love my slow cooker – Its so easy to use and produces tasty dishes with minimal effort. You don’t need some fancy, expensive model.
One of my favourite recipes in the slow cooker is lamb kleftiko with potatoes. This is my take on a fabulous Greek dish – not strictly traditional but very tasty. Sear your lamb, pop it all in and within 8 hours you have a lovely meal!
1 tspn olive oil
2 large onions
1 tspn dried oregano
1 tspn dried mint
1 tspn dried rosemary
3 garlic cloves
salt and pepper
125ml white wine
450g new potatoes ( I also use jersey royals when they are in season. If your slow cooker is big add up to around 600g)
1 leg of lamb (depends on the size of your slow cooker – I usually use 1.5-2kg)
*If you don’t have all the herbs you can buy lamb herb and spice blend from the supermarket and just use that to replace the dried oregano, mint and rosemary. If you use a blend, check and see if it contains salt and pepper. Don’t add additional if it does!
Warm the oil in a pan and when nice and hot sear your leg of lamb until its nicely browned on all sides – set aside.
Slice up your onions and spread across the base of your slow cooker. Slice up one of the garlic cloves and scatter on the onions.
Crush the 2 other garlic cloves and mix with the dried herbs and some salt and pepper. Rub the mix into the outside of the lamb and place it on top of the onions and garlic in the slow cooker. Pour the wine around the edges and then place the potatoes around the lamb.
Slice up the lemon and then lay the slices on top of the potatoes around the side.
Now pop the lid on, turn it to low and leave it for 7-8 hours – By this stage the potatoes will be well cooked and the lamb should fall off the bone.
Ensure you rest the lamb under some foil for around 15 mins before serving.
I don’t usually need a knife for carving….. a pair of tongs will put it apart nicely.
You can drizzle the juice and onions over to give it a lovely flavour.