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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