Slow Cooked Crispy Greek Lamb
Whatβs on your Sunday dinner menu today?
Cook time210 minutes
Ingredients
Directions
- 1
Grind the spices in a mini processor or with a pestle and mortar then add the oil and vinegar to blend.
- 2
Dry the lamb with a paper towel and make lots of 1 inch cuts in the fat side to ensure the marinade soaks right in.
- 3
Rub the marinade all over and cover and leave in the fridge overnight.
- 4
Cover the dish with foil and cook the lamb at 120c for 6-7 hours.
- 5
Take the foil off and up the temperature to 180 and cook for a further 45/60 minutes until the lamb skin is crispy.
- 6
Pull apart with a fork and serve.
Notes
For a more economical option you can pop it in the slow cooker for 7- 8 hours on low, add 1 cup of stock, then transfer it to the oven as above.
