Sunday roast

Mix up your Sunday supper and choose between the oven, slow cooker or smoker to create a family feast.

- OLIVIA BLACKMORE

Lamb kleftiko with baby potatoes

PREP+ COOK TIME 10 HOURS SERVES 6

You will need a slow-cooker for this recipe.

2 tablespoons extra virgin olive oil

1.4kg lamb shoulder

1kg red and white-skinned baby potatoes

1 large onion (200g), sliced thinly

2 dried bay leaves

1 cinnamon stick

1/3 cup (80ml) dry white wine

1/3 cup (80ml) chicken stock

1 tablespoon finely grated lemon rind

2 tablespoons lemon juice

3 cloves garlic, crushed

1 tablespoon rigani

1/3 cup loosely packed fresh oregano leaves

1 Heat half the oil in a large frying pan over medium-high heat; cook lamb, turning, for 20 minutes or until well-browned.

2 Meanwhile, heat remaining oil in a 4.5-litre (18-cup) slow cooker on sauté (MEDIUM) setting; cook potatoes, onion, bay leaves and cinnamon, stirring, for 10 minutes or until browned.

3 Place lamb on top of potatoes in cooker. Combine wine, stock, rind, juice, garlic and rigani in a small jug; pour over lamb. Cook, covered, on low, for 9 hours or until meat is falling off the bone.

4 Serve lamb with potatoes and a little of the cooking liquid; top with fresh oregano.

from the Test Kitchen

Depending on the size and shape of your cooker, you may be able to brown the lamb in the cooker in step 1, if you prefer. Rigani is Greek-style dried oregano leaves; it is available from specialty food stores and delicatessens. You can use dried oregano instead.

SERVE WITH

Greek salad or steamed beans and lemon.