This is one of those exceedingly easy slow cooker meals you can set in the morning and eat when you get home.
Cucumber Yogurt Sauce
1 cup plain yogurt
1 small cucumber, peeled and chopped
1 teaspoon chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon ground pepper
7 lbs lamb, shoulder chops or cuts from the leg
1/2 cup lemon juice
1/4 cup fresh garlic, minced
1 1/2 teaspoon salt
1 1/2 teaspoon dried oregano
1 teaspoon black pepper
1. Stir yogurt, cucumber, mint, salt and pepper in a small bowl. Refrigerate until ready to serve. 2. Combine lemon juice, garlic, oregano, salt and pepper. Layer lamb and lemon juice mixture. 3. Cover and cook on HIGH 3 hours or LOW 6 hours until lamb is tender. Remove lamb; discard fat and bone. Thinly slice lamb. 4. Serve on warmed pita bread topped with onion, tomatoes and cucumber yogurt sauce. Serves: 12-14
TEST KITCHEN TIP: Try using jarred garlic (available in your supermarket) if you’d rather not chop fresh garlic. If you don’t like lamb, try substituting pork or beef for this recipe instead.
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