Prep 10 mins
Cook 6 hrs
Meltingly tender lamb on a bed of onions, potatoes and garlic with preserved lemons and greek seasoning. Not a pretty dish but really wonderful to come home to on a wet cold day, the smell is just divine. A crisp green salad, or greek, a big glass of red wine, cozy slippers - nothing else needed!! Please use floury potatoes not waxy and feel free to use more lemon or less depending on your taste but it will mellow and blend I promise!
- 1⁄2 leg of lamb
- 1⁄2 kg potato, peeled and cut into wedges
- 1 large onion, peeled and cut into wedges
- 1 lemon, juice of
- 4 garlic cloves, crushed
- 1 tablespoon all purpose Greek seasoning
- 1⁄2 teaspoon salt
- 2 tablespoons sunflower oil
- 1 preserved lemon, rind only chopped
- Brown the lamb in the sunflower oil in a fry pan.
- Meanwhile place potatoes, onions, garlic and chopped preserved lemon in crockpot.
- Season with salt and fresh ground black pepper and fresh lemon juice.
- Place browned lamb on top of potatoes and season with greek seasoning.
- Cook on high for 2 hours and low for 4 or until lamb is falling off bone, all crockpots seem different. No need to add liquid as the meat juices will be sufficient.
Wow, this was surprisingly good! I don't always love chunks of meat cooked in a crockpot, because sometimes they're too bland for my tastes, but I liked this a lot. I do have to add the disclaimer that the meat without the juices spooned over it was a bit bland to me, but the meat with the juices is lovely and flavorful. Loved the lemony veggies underneath, too! Due to time constraints and not trusting DH with a potentially undercooked crockpot meal :P , I had to alter the cook time a bit. Instead of 2 hours on high and 4 on low, I just left it on low overnight (approx. 8 hours). When I got up and checked it, the meat was falling-apart tender, and the veggies were nice and soft. The veggies probably would've been fine cooked for a bit less time, because they were very soft, but the lamb was perfect. Oh, and I used boneless leg of lamb because DH and I are both somewhat picky about meat with bones. I'll have to whip this one out again when the weather gets cold. Thanks for posting :)! Made for The Queens of Quisine for ZWT6 Zingo
I am so glad I made preserved lemons back when the Tour began! They added such a lovely touch in this dish. And it didn't hurt that it was an all-encompassing meal. I have enough left for several more meals! Thnx for sharing your recipe, lindseylcw. Made for the Voracious Vagabonds of ZWT 6.
This makes for a very, very tasty meal, & that comes from one who doesn't usually care for lamb! I think what did it for me, though, was the combo of garlic & lemon, & I was generous with both since I used large cloves of garlic & the lemon was rather large! This is one of those meals that I might even consider making for company another time! A definite thanks for sharing the recipe! Made & reviewed during the ZINGO part of ZWT6]