Greek-style lamb and olives

Greek-style lamb and olives
  • Serving: 6
  • Prep time: 15 m
  • Cook time: 4:30 h
  • Ready in: 4:45 h
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(5 / 5)

Use your slow cooker to create rich and fragrant fork-tender lamb, ready to enjoy now or freeze for later.

Ingredients

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Step by step method

  • Step 1

    Place the lamb in a large bowl and sprinkle with flour. Toss to lightly coat the lamb. Season.

  • Step 2

    Heat half the oil in a frying pan over medium-high heat. Add one-quarter of the lamb. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker. Repeat in 3 batches with the remaining lamb.

  • Step 3

    Heat the remaining oil in the pan. Add the onion and eggplant and cook, stirring, for 5 mins or until onion softens. Add the paprika, oregano, fennel, cinnamon and nutmeg and cook, stirring, for 1 min or until aromatic. Add the wine or stock and cherry tomatoes and bring to the boil. Remove from heat. Pour over the lamb in the slow cooker.

  • Step 4

    Cover. Cook for 4 hours on high (or 6 hours on low) or until lamb is tender. Stir in beans and olives. Season. (To freeze now, see tip right.)

  • Step 5

    Combine the chopped tomato and cucumber in a small bowl. Divide the lamb mixture evenly among serving plates. Sprinkle with the cucumber mixture and serve with the wraps.

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