* Half a leg of lamb
* 2 Carrots, peeled and sliced
* 1 Parsnip, peeled and chopped
* 1 Onion peeled and roughly chopped
* 8 Cloves of garlic, smashed under a Knife
* 1 Red pepper, de-seeded and sliced
* 1 big Sprig of rosemary
* 2 Bay leaves
* 200 ml Chicken stock
* 2 tablespoons Lime juice
* 2 tablespoons Olive oil15 block Peppercorns
* 10 Szechuan peppercorns
* 1 tablespoon Dried parslet
* 1 tablespoon Dried oregano
* A few stalks of celery
* 8 Button mushrooms, cleaned and left whole

Lamb_after_4_hours_in_the_slow_cooker.jpg* After four hours in the slow cooker - one hour too long!
Tin-foil_covered_slow_cooker.jpg* Slow-cooker lid sealed with tin-foil to reduce water loss.
Rick_Steins_Slow_Cooked_Greek_Lamb_mushrooms_ingredients.jpg* Mushrooms and stock added.
Rick_Steins_Slow_Cooked_Greek_Lamb_ingredients.jpg* Ready to go, just the stock, oil and lime juice to go.


===Method===
* Pop everything in the Slow cooker
* Seal the edge of the slow cooker with scrunched-up tin-foil while it cooks
* Cook on high for a maximum of 3 hours
* Half-way through, give everything a good stir and turn the meat over
* If it looks to be drying out, add a little more water, conversely, Simmer over a high heat if there is too much liquid.

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