Slow Cooker Kleftiko Lamb
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 2 tsp dried rosemary
- • 2 tsp dried oregano
- • 2 tsp dried thyme
- • 2 tsp garlic granules
- • 1/2 tsp mustard powder
- • salt and freshly ground black pepper (to taste)
- • 1 lemon (juice and zest)
- • 800 g rolled lamb breast joint
- • 1 large potato (sliced into wedges (no need to peel))
- • 1 medium carrot (peeled and cut into chunky batons)
- • 1 red onion (peeled and cut into wedges)
- • 1 red pepper (deseeded and cut into chunky strips)
- • 2 tomatoes (quartered)
- • 4 garlic cloves (peeled and crushed)
- • 50 ml cold water
Preparation Steps
In a small bowl, add the rosemary, oregano, thyme, garlic, mustard, salt, pepper and lemon zest. Mix well.
Remove any string from the lamb and make diagonal cuts into the surface of the joint.
Rub the rosemary mix all over the lamb joint, getting plenty of the rub into the diagonal cuts.
Add the potato, carrot, onion, pepper, tomatoes and garlic to the slow cooker pot and season well.
Nestle the lamb between the vegetables.
Pour in the lemon juice and water into the pot. Cover with a lid and cook on low for 9-10 hours, until the lamb is tender.
Preheat the oven to 200°C.
Remove the lamb from the slow cooker pot and shred with two forks.
Add the shredded lamb and vegetables to a large baking tray and cook for 20 minutes to crisp up the lamb around the edges. Serve with an accompaniment of your choice.