This time I made sure I read all the instructions 3 times before attempting to do anything - luckily this slow cooking recipe was much more successful than my pressure cooking!!
Ingredients for 4 people:
3 garlic cloves
2 tsp fresh rosemary, chopped
1 tsp dried mixed herbs
Salt and Pepper
750g boneless lamb shoulder
500g potatoes, peeled and cut into 5mm slices (roughly)
1 small onion, chopped (we had shallots in the cupboard so used those instead)
300ml hot lamb stock
To serve:
Feta or halloumi cheese (or both)
Tomatoes
Cucumber
Hummus
Flat breads or wraps or pitas
Mix all the dry herbs, rosemary and a crushed garlic clove together in a bowl and then rub over the lamb and season well.
Line the slow cooker basin with the potato slices, making a few layers.
Place the lamb on top of the potatoes and surround with the chopped onion/shallots and garlic.
Pour over the hot lamb stock.
Place the lid on the slow cooker and cook on HIGH for 6-8 hours until the lamb is easy to pull apart (we did 7 hours).
Once it is ready slice the lamb.
Put the potatoes in a bowl.
Finally serve in a wrap - I had hummus, feta, tomatoes, lamb and cucumber with potatoes on the side - yum!!
This was an incredible meal!! The slow cooker has got the big thumbs up and we devoured everything. Even though I only like potatoes covered in melted cheese, these were exceptional and Pascal pronounced it the best Greek food he has ever had!! It was so easy too - great for any type of meal, I think we will will be doing this for our next dinner party and next weekend we will try slow cooked pulled pork.
I thank my friend Sally very much for buying me this fabulous cooking contraption!!
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