Description
Fall-apart tender lamb infused with garlic, lemon, and Mediterranean herbs—effortless and deeply flavorful.
Ingredients
Scale
- 3–4 lbs Boneless lamb shoulder or leg
- 6 Garlic cloves
- 1/4 cup Lemon juice
- 2 tsp Dried oregano
- 2 tbsp Olive oil
- 1 Onion, sliced
- 1 tsp Ground cumin
- 1 tsp Paprika
- Salt & black pepper to taste
- 2 Bay leaves
- 2 cups Chicken or beef broth
Instructions
- Season lamb generously with salt, pepper, oregano, cumin, and paprika.
- Place sliced onion and garlic in the bottom of the slow cooker.
- Add lamb on top, drizzle with olive oil and lemon juice.
- Pour in broth and add bay leaves.
- Cover and cook on low for 8 hours until fork-tender.
- Shred lamb directly in the slow cooker and toss with the juices.
- Serve hot for gyros, salads, or low-carb bowls.
Notes
- For extra flavor, marinate the lamb overnight with the spices.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Greek
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg