Mediterranean inspired lamb pitas
Step away from the kitchen this summer and let your slow cooker do all the hard work! These Greek inspired slow cooked lamb gyros involve little effort and maximum flavour, made with ingredients that are easily found at your local NW store!
- 1kg - 1.4kg lamb leg, shank end cut
- 1 Tbsp + 1tsp paprika
- 1 Tbsp onion powder
- 1Tbsp garlic powder
- 1 Tbsp dried oregano
- Olive oil
- 6 large pita breads
- 1 lemon, cut into wedges
- 2 cups shredded lettuce
- 1 cup cucumber yoghurt/tzatziki dip
- ¼ red onion, finely sliced
- 4 vine tomatoes, diced
- 1 Lebanese cucumber, diced
- Fresh parsley, to garnish
- Place the lamb leg into a slow cooker, then season with salt and pepper. In a small bowl, mix together the paprika, onion powder, garlic powder and dried oregano with enough olive oil to form a paste.
- Rub the spice paste evenly over the lamb leg, then pour 1cups of water into the base of the slow. Place the lid on top, then cook on low for 6-8 hours or until tender.
- Once tender, use forks to flake the meat from the bone. Pour ½ cup of the cooking liquid over the meat, season with salt and pepper, then cover with foil and set aside.
- Bring a frying or grill pan to a medium to high heat. Warm each pita bread for 1-2 minutes either side, then lay onto a plate. While the grill is hot, grill the lemon wedges until lightly caramelised. Set aside.
- To assemble the gyros, spread cucumber yoghurt through the center of each pita bread. Top with shredded lamb, followed by shredded lettuce, red onion, tomato and cucumber.
- Garnish the gyros with lemon wedges and parsley, then wrap using string or tin foil to secure. Serve immediately and enjoy!