Summer Slow Cooker Lamb Gyros
Ingredients
3 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
2 tbsp.
Kowalski's Extra Virgin Olive Oil
3 cloves
garlic, crushed
1 tbsp.
finely chopped fresh mint (or 1-2 tsp. dried mint)
1 ¾ tsp.
dried oregano
1 tsp.
freshly ground Kowalski's Black Peppercorns
¾ tsp.
kosher salt
2 lb.
lamb top round roast
6 slices
pita or flatbread, warmed
- garnishes, as desired: sliced or diced cucumber, sliced tomato, sliced red onion, torn Bibb lettuce, shredded radicchio, tzatziki sauce, fresh mint and lemon wedges
Directions
- In a medium mixing bowl, whisk together first 7 ingredients (through salt).
- Place roast in a slow cooker; add marinade and turn to coat all sides.
- Cook lamb on high for 5-6 hrs. or on low for 7-8 hrs.
- Remove lamb from slow cooker; discard fat and bones, if any.
- Serve chunks of warm lamb on warm pita or flatbread with desired fresh toppings.
Tasty Tip:
- You can substitute an equal amount of beef top round roast or beef chuck roast for the lamb top round roast called for in this recipe.
