Note: I was sent a copy of The Greek Slow Cooker for review. Opinions are mine alone.
It’s been quite a while since I posted. Since sheltering-in-place became our new normal in Philadelphia, I’ve been cooking a lot of my old recipes, but haven’t had the creativity (or honestly, the energy) to make many new recipes. In the hopes of having some inspiration, I started paging through some of the many cookbooks I have, and came across this recipe for Arnaki Lemonato – Slow Cooker Lamb in a Zesty Lemon Sauce.
This recipe is from The Greek Slow Cooker: Easy, Delicious Recipes from the Heart of the Mediterranean.
Written by Eleni Vonissakou, the cookbook is a great source of Greek dishes adapted for slow cookers and includes 75 different Greek recipes. I adapted the recipe below a bit for what I was able to get through my local grocery delivery options.
Ingredients:
- 2 lbs baby potatoes (cut the larger ones up so that the sizes of all the potatoes are similar)
- 2 large carrots, sliced (about 1 cup)
- the juice and zest of 2 lemons, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons Dijon mustard
- 3 garlic cloves, pressed in a garlic press, or very finely minced
- 2 teaspoons dried rosemary
- 1/2 teaspoon dried sumac (can omit if you cannot find this spice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 lbs lamb shoulder (I used lamb shoulder chops)
- 2 medium onions, quartered
Kitchen Tools Used: