How To Make Slow-cooked Greek Easter lamb with lemons, olives & bay
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 leg of lamb (about 4 pounds)
- 4 cloves of garlic, minced
- 2 lemons, juiced and zested
- 1/4 cup of olive oil
- 1 cup of pitted Kalamata olives
- 4 bay leaves
- Salt and pepper to taste
Instructions
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Preheat your slow cooker on the low setting.
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Season the leg of lamb generously with salt and pepper.
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In a small bowl, combine minced garlic, lemon zest, lemon juice, and olive oil.
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Rub the garlic and lemon mixture all over the lamb, making sure to get it into any crevices.
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Place the lamb in the slow cooker and add the Kalamata olives and bay leaves around it.
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Cover and cook on low for 8 hours, or until the lamb is tender and easily pulls apart with a fork.
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Once cooked, remove the lamb from the slow cooker and let it rest for a few minutes before serving.
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Slice the lamb and serve with the olives and juices from the slow cooker.
Nutrition
- Calories : 480kcal
- Total Fat : 30g
- Saturated Fat : 9g
- Cholesterol : 160mg
- Sodium : 810mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 43g
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