Slow Cooker Lamb With Olives And Potatoes Recipes

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Steps:

• Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
• Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
• To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

GREEK LAMB WITH POTATOES & OLIVES

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
• Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
• Bake for 50 mins or until the veg are tender (cover with foil if they're getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

Steps:

• Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
• Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
• Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
• After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
• Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

CURRIED LAMB AND POTATOES

Steps:

• In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES

Steps:

• Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
• Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
• Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
• Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
• Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

LAMB POT ROAST WITH ORANGES AND OLIVES

Steps:

• Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
• Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
• Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.
• Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2-3 hours. Season with salt and pepper, if needed.
• Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
• DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.