Greek Style Lamb And Olives

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Use your slow cooker to create rich and fragrant fork-tender lamb, ready to enjoy now or freeze for later.

The ingredient of Greek Style Lamb And Olives

• 900g australian lamb boneless leg roast cut into 3cm pieces
• 2 tablespoons plain flour
• 1 tabespoon olive oil
• 1 brown onion thickly sliced
• 1 eggplant cut into 2cm pieces
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• 1 2 teaspoon ground cinnamon
• 1 4 teaspoon ground nutmeg
• 1 cup 250ml red wine or chicken stock
• 400g can cherry tomatoes
• 400g can cannellini beans rinsed drained
• 1 cup 150g pitted kalamata olives
• 1 tomato finely chopped
• 1 lebanese cucumber finely chopped
• white or wholemeal wraps to serve

The Instruction of greek style lamb and olives

• place the lamb in a large bowl and sprinkle with flour toss to lightly coat the lamb season
• heat half the oil in a frying pan over medium high heat add one quarter of the lamb cook turning occasionally for 5 mins or until brown all over transfer to a slow cooker repeat in 3 batches with the remaining lamb
• heat the remaining oil in the pan add the onion and eggplant and cook stirring for 5 mins or until onion softens add the paprika oregano fennel cinnamon and nutmeg and cook stirring for 1 min or until aromatic add the wine or stock and cherry tomatoes and bring to the boil remove from heat pour over the lamb in the slow cooker
• cover cook for 4 hours on high or 6 hours on low or until lamb is tender stir in beans and olives season to freeze now see tip right
• combine the chopped tomato and cucumber in a small bowl divide the lamb mixture evenly among serving plates sprinkle with the cucumber mixture and serve with the wraps

Nutritions of Greek Style Lamb And Olives

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