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Slow Cooked Greek Lamb Recipe

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Greek Lamb

Slow cooked Greek lamb is a fabulous recipe inspired by a dish served at one of my all-time favourite pubs.
The Hollybush Inn at Salt, Staffordshire is a great place to eat and has won British Dining Pub of the year along with many other awards. The chef would never tell me the secret of this hugely popular greek lamb dish, so over time I've come up with my own version of slow cooked Greek lamb. Dare I say, it rivals the original!

Photo Credit: cinnachick

The Hollybush Inn at Salt, Staffordshire

Ingredients for My Slow Cooked Greek Lamb Recipe.

I usually buy a piece of meat that will fit fairly snugly in an average size slow cooker, or crockpot. That's about enough meat to serve 3-4 people.
The cut of lamb is up to you. I've used shoulder, shanks and leg and they all work well in this greek lamb recipe, it depends how much meat v fat you want and how much you want to spend. If using shoulder of lamb trim some of the fat off before you start.

Few sprigs of fresh oregano
2 tsp of dried oregano
3 tsp of cinnamon powder
1tbs tomato puree
3 cloves of garlic - crushed
½ bottle of red wine - whatever you like
1 onion - cut into quarters.
1 400g tin of good quality chopped tomatoes

How To Make The Slow Cooked Greek Lamb

The day before you want to eat it, take your piece of lamb and put some shallow cuts into the meat to allow the marinade to penetrate.
In a bowl, mix together ripped up fresh oregano, the tomato puree, ¾ small glass of the wine, 1 tsp of cinnamon powder and 1 clove of crushed garlic
Place the lamb in a large freezer bag, tip the marinade in, tie the bag up and massage the marinade really well into the meat. Place in the fridge and leave overnight.
Remove the lamb from the fridge half an hour before cooking. Put the slow cooker on high. Place the onion quarters in the base of the cooker and put the lamb and marinade on top. Pour a tin of chopped tomatoes into a bowl and add the remainder of the red wine. Stir in the dried oregano, 2 cloves of crushed garlic and 2 tsp of cinnamon powder. Season. Pour the mixture on top of the lamb and clamp the lid on the slow cooker. Cooking time is marvellously flexible, but a minimum of 4 hours on high, but up to 7 hours, turning down to low after 3 ½ and warm for the final hour. You know it's ready when the meat falls apart to the touch.

What To Eat With The Greek Lamb

Some serving suggestions for the Greek Lamb

Remove the lamb and keep warm. Scoop some of the fat off the surface of the sauce and pour the sauce into a saucepan. Simmer gently until reduced a little and serve poured over the lamb with roast potatoes and a green vegetable
Remove the lamb from the cooking liquor and serve with a Greek salad made with feta and olives and homemade chunky chips or baked potato wedges.

Comments

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Nspired2 Dec 13, 2011 @ 8:55 am | delete

Thank you for sharing this marvelous lamb recipe. I was searching for something different to do with my lamb this Christmas...think I'll try in out on my guests. Good lens, will let you know what my friends think ;=)