This year at Christmas we received Slow Cookers from Flo and Walt. I have enjoyed making a couple of dishes already this week and look forward to more! I made a Greek Leg of Lamb that, I must admit, was outrageously delicious!!! With the leftovers, I made a creamy soup the next day. Opa!

4 to 5 lb boneless leg of lamb (bought mine at Trader Joes)
2 T olive oil
salt and pepper
In slow cooker on top of stove over med-hi heat, heat oil. Generously sprinkle all sides of lamb with salt and pepper and brown in oil on all sides. Remove from pot and set aside on plate.

1 large onion finely chopped
4 cloves garlic finely chopped
1 T crushed, dried mint leaves
1 T dried oregano
1 t dried thyme
salt and pepper
2 C chicken broth
2 C beef broth
1 1/2 C red wine
Saute onion and garlic in leftover oil in slow cooker on stove top a few minutes. Add dried herbs and stir 1 minute. Add broths and wine, salt and pepper. Bring to simmer. Place rack in liquid and move pot to slow cooker base. Place lamb on top of rack. Cover and set heat to low. Cook 8 hours. Serve with roasted potatoes, pearl onions, eggplant, green and yellow zucchini, all cut in 1 inch cubes (in roasting pan with olive oil, salt and pepper, 400, 45 minutes, stirring every 15 minutes until done) and homemade Tzatziki Sauce (2 C good Greek yogurt, I use fat free, 3 cloves garlic minced, 1 1/2 T olive oil, 1 t dried dill week, 1/2 C chopped cucumber, squeeze and drain any extra water from cucumber, salt and pepper. Mix all and allow flavors to blend several hours in refrigerator).

If there are leftovers make soup: use remaining au jus and vegetables. Blend and add Tzatziki until desired creaminess. Add shredded meat if desired.