Slow Cooked Greek Lamb

Looking for an easy slow-cooked magic recipe perfect for busy mums? One that you can leave in the oven or make in the slow cooker?

We've found the perfect dish: Slow Cooked Greek Lamb. 

Ingredients 

2kg organic lamb leg bone in

4 large potatoes chopped into qtrs 

2 red capsicums large chunks 

2 red onions large chunks

6 bay leaves 

Salt and pepper

Olive oil, dried oregano and ground cinnamon

1 lemon 

1 garlic 

Instructions 

Preheat oven to 160c 

Place potatoes, capsicum, red onions and bay leaves in a pot / tray grind with plenty of salt and pepper. Sit lamb on top with the fat side facing up, 

Rub oil on the lamb and then add the dried oregano, a pinch of ground cinnamon and season with salt and pepper. 

Cut small slits into the fat of the lamb and add garlic into the slits, then ndd the rest of the garlic with vegetables. Squeeze the half a lemon all over the potatoes and veggies then pour 200 mls of stock. 

Put the lid on the pot tightly or cover with foil if using a roasting dish. Place in the oven and roast for four hours until the lamb is falling apart. Make sure to check halfway through cooking, and add a few drizzles of the stock if you think the dish needs it.

15 minutes before the end of the cooking time add another splash of stock then turn up the oven to 220c, roast uncovered until the potatoes and vegetables have browned. 

Remove the bay leaves. Serve and enjoy!