Ingredients
- Small leg or shoulder of lamb
- 2 onions, sliced
- 6 oz mushrooms, thinly sliced
- 2 tbsp chopped parsley
- 4-6 large potatoes, peeled and cut into small pieces
- 4 cloves garlic, thinly sliced
- 2 tbsp butter
- 1 tsp grated lemon rind
- 2 tbsp oil
- 2 tbsp lemon juice
- Black pepper
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Slow Cooker version of roast lamb in lemon and garlic sauce: Arni Psito me Patatas
Time: 10 minutes prep, 5 hours cook
Servings: 4-6
Directions
- Mix lemon rind and pepper. Rub over lamb. Make small incisions in lamb and insert garlic slices. Place lamb skin side up in slow cooker. Add the rest of the ingredients plus about 1/2 pt of water. Cook on high for 3 hours, then on low for 2 hours or until the potatoes are cooked.
- Serve with tzatziki and a green salad.
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Summary
Traditional Greek dish, usually eaten around Easter time.
