4.10.2013

slow cooker greek lamb gyros

With temperatures rising, it's easy to stow away your crock pot until the colder months creep back in. 
Don't!
That slow cooker isn't just for soups and chowders.
The low and slow cooking is perfect for cuts of meat that would otherwise be fatty and chewy.

Take for example, lamb stew meat.
It can be stringy and tough.
But in this recipe, combined with Greek spices and vegetables, it comes out moist and succulent.
Stuff it into a pitta pocket with fresh vegetables and you've got a tasty, easy meal perfect for these warmer evenings.  
If I had a deck/patio/yard, I would definitely have this meal outside.

Also, don't you find eating Greek food to be so refreshing when it's warm outside?
It's all the cool yogurt and dill and cucumbers and tomatoes. 
Mouth is watering.

Slow Cooker Greek Lamb Gyros
(That would be my fork holding the pita open so you can see the lamb.
#sorryimnotafoodstylist)
Serves:  6 pita pockets

Ingredients:
  • 3 lbs. boneless lamb stew meat
  • 1/2 cup low sodium vegetable (or chicken) stock
  • 2 tomatoes, seeded and diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1/2 onion, large diced
  • 2 cloves garlic, minced
  • salt and pepper
  • Juice of 1 lemon

Accouterments:
  • Whole wheat pitas or pita pockets (I wrap a stack in foil and warm in a 300 degree oven for a few minutes)
  • Tzatziki (I made my own adapting this recipe slightly for what I had on hand)
  • Tomatoes
  • Cucumbers
  • Red Onions
  • Hot Sauce
  • Lettuce

Directions:
  1. Place lamb directly into crock pot (you can take the time ahead to sear the outside of the lamb in a pan with some vegetable oil, but I found that step unnecessary for this use case).
  2. Cover it with stock, tomatoes, oregano, cinnamon, onion, garlic, salt and pepper.
  3. Cook on low for 8 - 12 hours.
  4. After cooking, shred the lamb into large chucks using two forks. Skim the fat out off the cooking liquid.
  5. Place lamb back in slow cooker for 20 minutes while you assemble your toppings.
  6. When ready to eat, squeeze lemon juice over lamb and season once more with salt and pepper.
  7. Serve with the above listed accouterments.

Nutrition: (per serving; meat filling only - no toppings or pita)
  • Calories:  320
  • Carbs:  4g
  • Fat:  12g
  • Protein:  47g

my tzatziki!

Enjoy!
xoxo,
K

{photos by me}
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