Greek-style lamb with potatoes
Ingredients Method Heat half the oil in a large frying pan; cook potatoes until browned. Transfer to a 4.5-litre slow cooker.
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Ingredients
- 2 tablespoons olive oil
- 1 kilogram baby new potatoes
- 2 kilograms lamb leg
- 2 sprigs fresh rosemary, coarsely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh oregano
- 3 cloves garlic, crushed
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/2 cup (125ml) beef stock
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