heat half the oil in large frying pan; cook potatoes until browned. transfer to slow cooker.
Make small cuts in lamb at 2.5cm (1 inch) intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb, season.
Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook covered on low 8 hours.
Remove lamb and potatoes; cover lamb, stand 10 minutes before slicing.
serve lamb with potatoes and sauce.
Serve lamb with a greek salad or steamed spinach
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (884g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3197 (90%)|
|Amt Per Serving||% DV|
|Total Fat 355.2g||474 %|
|Saturated Fat 161.6g||808 %|
|Monounsaturated Fat 146.8g|
|Polyunsanturated Fat 27.1g|
|Cholesterol 450mg||138 %|
|Sodium 409.2mg||14 %|
|Potassium 1716.3mg||45 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 40.7g|
|Protein 41g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3554
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