Zesty Slow-Cooked Greek Lamb: A Flavourful Mediterranean Journey
Embark on a delicious Mediterranean adventure with our "Zesty Slow-Cooked Greek Lamb," powered by the irresistible charm of Mingle's Greek Garlic Seasoning. This recipe transforms ordinary lamb into a flavour-packed party, where tender bites dance with the zingy and garlicky flair that'll have everyone shouting, "Opa!"
2kg lamb leg or shoulder roast
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- 1 cup (250ml) chicken stock
5 x tbsp of Mingle’s Greek Garlic Seasoning
2 x capsicum chopped
1 x red onion, thinly sliced
4 x vine-ripened tomato, cut into wedges
6 x potatoes cut into wedges
Use a small sharp knife to cut slits in the surface of the lamb.
Begin by generously dusting Mingle's Greek Garlic Seasoning into each slit, then give the entire meat a hearty shake to evenly coat.
Heat half the oil in a large non-stick dutch oven or heavy pot. Add all of your veggies to the base of the pan.
Place the lamb on top of the veggies.
Transfer to a slow cooker or into the oven at 180 with the stock, lemon poured around the lamb.
Cover and cook for 6 hours on low or until the lamb is falling off the bone. Transfer the lamb to a large baking tray. Use 2 forks to shred the meat.
Serve lamb with the veiggies, salad, wraps and yoghurt mixture.