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Greek-style lamb and olives
Greek-style lamb and olives
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Prep Time:
10 minutes
Cook Time:
270 minutes
Total Time:
280 minutes
Slow-cooked lamb: tender, aromatic, and freezer-friendly.
Ingredients:
  • 900g Australian lamb boneless leg roast, cut into 3cm pieces
  • 40.00 ml plain flour
  • 1 tabespoon olive oil
  • 1 brown onion, thickly sliced
  • 1 eggplant, cut into 2cm pieces
  • 5.00 gm smoked paprika
  • 2 tsp dried oregano
  • 1 tsp fennel seeds
  • 1.25 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • 250ml red wine
  • 400g can cherry tomatoes
  • 400g can cannellini beans, rinsed, drained
  • 150g olive
  • 1 tomato, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • White or wholemeal wraps, to serve
Instructions:
  • In a spacious bowl, gently coat the lamb with flour, ensuring an even coverage. Season generously.
  • Heat half of the oil in a frying pan over medium-high heat. Brown one-quarter of the lamb by cooking and turning occasionally for 5 minutes. Transfer the lamb to a slow cooker. Repeat with the remaining lamb in 3 more batches.
  • In the same pan, heat the rest of the oil. Sauté the onion and eggplant for 5 minutes until the onion softens. Add the paprika, oregano, fennel, cinnamon, and nutmeg, and cook for 1 minute until fragrant. Pour in the wine or stock and cherry tomatoes, bring to a boil, and then remove from heat. Carefully pour the mixture over the lamb in the slow cooker.
  • Let the lamb cook on high for 4 hours (or 6 hours on low) until tender. Add beans and olives, then season to taste.
  • In a small bowl, mix the chopped tomato and cucumber together. Evenly distribute the lamb mixture onto serving plates, then top with the cucumber mixture. Serve with the wraps.

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