Slow-cooked Greek Easter lamb

Deliciously tasty and tender.

Ingredients

10 small	Garlic cloves
2 kgs	Leg of lamb (Main)
10	Bay leaves, use up to 12
3	Lemons, quartered lengthways
3 Tbsp	Olive oil
½ tsp	Ground cinnamon
½ cup	Water
½ cup	Pitted green olives (Main)
3 Tbsp	Honey

Directions

1. Place half the unpeeled garlic cloves into the slow cooker. Peel and thinly slice the remainder.
2. If the lamb leg has the shank end still attached it may have to be removed for the leg to fit the slow cooker.
3. With the tip of a sharp knife make small slits on the top of the lamb. Insert the sliced garlic into the slits.
4. Scatter half the bay leaves and the lemon quarters into the slow cooker. Place the lamb on top — plus the shank if removed. Drizzle with the olive oil, season and dust with cinnamon. Cover with the remaining bay leaves. Pour the water down the inside of the cooker.
5. Place the lid on and cook on high for 6 hours. Carefully remove the meat to a warm platter. Cover with foil and a heavy towel. Rest for 15 minutes.
6. Meanwhile, strain the liquid into a small saucepan and add the olives and honey. Stir well and simmer, until reduced. Serve with the lamb. Great served with smashed potatoes.

More Easter recipes from Jan

• Yummy hot cross bun pudding
• Easy Easter mallow treats
• Layered egg salad