Slow-cooked Greek-style lamb and potatoes

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 8 hrs 10 mins

Hands-on time: 10 mins

Ingredients

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600g lamb shoulder, trimmed, cut into 5cm chunks
6 cloves garlic, chopped
1 medium red onion, cut into thick wedges
1 lemon, cut into 6 wedges
600g (about 12) small waxy potatoes
1 tablespoon olive oil
3 teaspoons dried oregano
1 sprig rosemary
½ cup Greek olives
400g can cherry tomatoes in juice
chopped flat-leaf parsley, to garnish

Instructions

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1 Preheat slow cooker to low. Place lamb, garlic, onion, lemon wedges and potatoes in slow cooker. Sprinkle with oregano and top with rosemary. Add cherry tomatoes and another can of water. Cook for 7-8 hours.

2 Scatter parsley over lamb and veges and serve.

Nutrition Info (per serve)

Calories 474 cal

Kilojoules 1990 kJ

Protein 34 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 7 g

Sodium 570 mg

Calcium 150 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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