Preheat the slow cooker. Heat the oil in a large frying pan and when it is really hot, sear the lamb fatty side down until deep golden. Turn over and brown the underside. Remove from the pan and sit on a plate. Add the onions to the pan and fry for 5 minutes until golden.
Transfer the onions to the slow cooker dish and add all but 2 wedges of the lemon, garlic, olives, bay leaves, oregano and cinnamon. Mix together then sit the lamb in the middle. Scatter the potatoes around the lamb then season both the potatoes and lamb with salt and freshly ground black pepper. Pour the wine over potatoes and finally squeeze the reserved lemon wedges over the lamb. Cover with the lid and cook on high for 4 hours or low for 8 hours.
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