Slow cooker Greek lamb kleftiko with potatoes recipes

Ingredients

• 2 tbsp olive oil
• 1.2kg | 2½ pounds lamb shoulder
• 1kg | 2 pounds baby potatoes, skin on
• 1 onion, peeled and roughly chopped
• 3 large garlic cloves, crushed
• 2 tbsp lemon juice
• 2 lemon wedges
• 1 tsp red wine vinegar
• 1 tsp anchovy paste (optional)
• 80ml | ⅓ cup white wine
• 80ml | ⅓ cup lamb or chicken stock
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• ½ cinnamon stick
• salt
• freshly ground pepper
• lemon wedges
• 3 tbsp crumbled feta to serve
• handful fresh oregano and thyme leaves to garnish

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