Slow-cooked Greek-style lamb and potatoes

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

First published: Jul 2016

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Serves: 4

Time to make: 8 hrs 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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

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 474cal

Kilojoules 1990kJ

Protein 34g

Total fat 21g

–Saturated fat 6g

Carbohydrates 35g

–Sugars 8g

Dietary fibre 7g

Sodium 570mg

Calcium 150mg

Iron 5.5mg

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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