This time I made sure I read all the instructions 3 times before attempting to do anything - luckily this slow cooking recipe was much more successful than my pressure cooking!!
Ingredients for 4 people:
3 garlic cloves
2 tsp fresh rosemary, chopped
1 tsp dried mixed herbs
Salt and Pepper
750g boneless lamb shoulder
500g potatoes, peeled and cut into 5mm slices (roughly)
1 small onion, chopped (we had shallots in the cupboard so used those instead)
300ml hot lamb stock
Feta or halloumi cheese (or both)
Flat breads or wraps or pitas
Mix all the dry herbs, rosemary and a crushed garlic clove together in a bowl and then rub over the lamb and season well.
Line the slow cooker basin with the potato slices, making a few layers.
Place the lamb on top of the potatoes and surround with the chopped onion/shallots and garlic.
Pour over the hot lamb stock.
Place the lid on the slow cooker and cook on HIGH for 6-8 hours until the lamb is easy to pull apart (we did 7 hours).
Once it is ready slice the lamb.
Put the potatoes in a bowl.
Finally serve in a wrap - I had hummus, feta, tomatoes, lamb and cucumber with potatoes on the side - yum!!
This was an incredible meal!! The slow cooker has got the big thumbs up and we devoured everything. Even though I only like potatoes covered in melted cheese, these were exceptional and Pascal pronounced it the best Greek food he has ever had!! It was so easy too - great for any type of meal, I think we will will be doing this for our next dinner party and next weekend we will try slow cooked pulled pork.
I thank my friend Sally very much for buying me this fabulous cooking contraption!!