Slow Cooker Kleftiko Lamb
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Prep Time
15 MINS
- KCals 476
- Carbs 17G
Ingredients
- 2 tsp dried rosemary
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp garlic granules
- ½ 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
Instructions
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In a small bowl, add the rosemary, oregano, thyme, garlic, mustard, salt, pepper and lemon zest. Mix well.
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Remove any string from the lamb and make diagonal cuts into the surface of the joint.
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Rub the rosemary mix all over the lamb joint, getting plenty of the rub into the diagonal cuts.
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Add the potato, carrot, onion, pepper, tomatoes and garlic to the slow cooker pot and season well.
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Nestle the lamb between the vegetables.
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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.
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Preheat the oven to 200°C.
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Remove the lamb from the slow cooker pot and shred with two forks.
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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.