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File in: Meat, Entree

Alexandra Gonzalez's

Baked Lamb, Greek Style

Serves 4-6

  • 2 lbs. Boneless Lamb Stew Meat (Lamb Shanks or shoulder may be used but it is much fattier and the texture can be stringy. Leg of Lamb could be used too.)
  • 1 Onion, chopped
  • 2 Garlic cloves, minced
  • 1 28 oz can Crushed Tomatoes (Pastene Ground Skinned Tomatoes is recommended.)
  • 1 Bay Leaf
  • Cinnamon, to taste
  • Salt and Pepper, to taste

1) Brown the lamb on medium to high heat with a little oil (Make sure the oil is hot before adding the lamb), just a minute on each side to sear in flavor.
2)Place the lamb in the slowcooker and salt and pepper it.
3)In the same pan, cook the onion and garlic with a little oil until golden.
4) Add the tomato sauce and bay leaf and bring to slow boil.
5) Add the cinnamon, salt and pepper to taste. Continue to cook for 1 minute.
6) Pour the sauce into the crockpot/slow cooker and incorporate it with the lamb
7)Cook on high for 4 hours or low for 6 hours, or until the meat falls apart easily.

Serving Suggestions: Serve with orzo and green beans, which can be added to the slow cooker towards the end of the cooking. Or serve with roast potatoes, see below. Don't forget the Feta Cheese and bread!

Optional: hold off on adding the tomato sauce. Halfway through the slow-cooking of the lamb, drain the fat and juices and reserve them. At this time, add the prepared tomato sauce. Roast potatoes in the oven at 375F in the juices and fat of the lamb (salt to taste and optionally add freshly squeezed lemon juice).

Perfect entree for Pascha! Even the non-lamb lovers love this dish.