1. Combine lemon juice, garlic and spices. Layer lamb and lemon seasoning mix.
2. Cover and cook on LOW 7 to 8 hours (HIGH 4 to 5 hours). Remove lamb. Discard fat and bone. Thinly slice lamb to serve.
3. Serve on warmed pita bread topped with sliced onion, chopped tomatoes and cucumber yogurt sauce.
Serves: 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.
Visit
www.foodsafety.gov for more information on safe internal cooking temperatures.