Leg of Lamb with Oregano and Garlic

Leg of Lamb with Oregano and Garlic


3 people made this

This is a slow-cooker version of the Greek classic lamb dish, Kleftico. Its cooks in an amazing red wine sauce and onions, garlic sauce and potatoes cook at the same time.


Serves: 4 

  • 1 leg of lamb
  • 3 tablespoons olive oil
  • 2 tablespoons oregano (dried or fresh)
  • 12 eschallots (or small onions)
  • 3 bulbs garlic
  • 3 glasses red wine
  • 16 baby potatoes
  • 1 whole lemon

Preparation:1hour20min  ›  Cook:6hours  ›  Ready in:7hours20min 

  1. Mix the oregano and 2 tablespoons oil and rub all over the leg of lamb. Cover and leave in the fridge for 1 hour.
  2. Peel the eschallots and roughly chop the garlic bulbs.
  3. Brown the lamb in the remaining tablespoon of oil heated in a large frying pan. Transfer to the slow cooker.
  4. Now fry the eschallots for 5 minutes before adding the garlic for a further 3 mins. Add the wine and 300ml boiling water and heat until it boils. Transfer the whole lot to the slow cooker.
  5. Cook on high for 1 hour before reducing the heat to low.
  6. After a further 3 hours add the potatoes and the lemon cut into slices. Cook for a further 2 hours.
  7. Check the meat and potatoes are cooked through before serving with a spicy yoghurt accompaniment and fresh vegetables.

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