Greek Lamb Pitas

By: Naomi Sherman

I utilized to make a variation of this lamb in the oven upuntil I understood how simple and very juicy it was in the sluggish cooker. I love to make a huge batch to serve in pita bread when we are all in and out and requirement to be fed. The leftovers are ideal for lunches or salads too.

Ingredients

2 tablespoon olive oil
1½kg boned leg lamb
4-6 rosemary stalks
1 cup chicken stock
3 tsp minced garlic
2 tsp Dijon mustard
1 tablespoon honey
Juice & passion 1 lemon

Method

Heat the olive oil in a big frying pan and brown the leg of lamb on all sides (this includes flavour to the completed meal, so puton’t avoid it).
Lay the rosemary stalks in the base of your sluggish cooker and sit the lamb on top.
Whisk the staying activeingredients together in a container and put over the lamb.
Cook on high for 6 hours.
Remove the lamb from the cooker and location it on a slicing board to shred approximately.
Drizzle some of the cooking liquid over it to keep it wet.
Serve in pita bread with Greek salad and lashings of tzatziki.