Greek-style lamb and olives

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Greek-style lamb and olives
  • 6Servings
  • 15 mPrep Time
  • 4:30 hCook Time
  • 4:45 hReady In



Print Recipe

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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Steps to cook

  • 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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