Rick Steins Slow Cooked Greek Lamb recipe

Name: Rick Steins Slow Cooked Greek Lamb recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Greek
Ingredients: 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

Rick Steins Slow Cooked Greek Lamb recipe
Random recipe review Telly food 4/5 Another success in copying TV recipes, I note. Klapaucius)
Servings:	Serves 4
Calories per serving:	195
Ready in:	3 hours, 15 minutes
Prep. time:	15 minutes
Cook time:	3 hours
Difficulty:
Recipe author:	Chef
First published:	18th December 2020

This recipe is inspired by something I saw on Rick Stein's "From Venice to Istanbul" TV series recently.

He cooked Kleftiko Lamb and that included feta cheese and lots of ingredients that I won't be including - and a lot more that he didn't use. This will be my aide-memoir to enable me to replicate the recipe if it turns out to be good.

I loved the idea of a whole red pepper and lots of garlic - The recipe worked very well. Originally I cooked it for 4 hours but found that was probably too long. I would say if on high, the maximum needed (so the meat falls off the bone) is 3 hours.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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

After four hours in the slow cooker - one hour too long!
Slow-cooker lid sealed with tin-foil to reduce water loss.
Mushrooms and stock added.
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.

Serving suggestions

Serve with roast potatoes and vegetables of your choice.

Recipe source

Very loosely based on Rick Stein's Kleftiko Lamb from his visit to Greece on his TV series.

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

Update with Facebook debugger

#redpepper #lamb #clovesofgarlic #dried #halfalegoflamb #lambrecipes #parsnip #greekrecipes #driedoregano #sprigofrosemary#kleftikolamb