Greek Crockpot Lamb Pita Recipe

by katerina on February 21, 2012

Crockpot cooking sometimes makes me feel like a clichéd suburban housewife but it does produce wonderful food when you take advantage of what it does well – long slow, moist cooking. This recipe for slow cooker lamb gyros does exactly that. A leg of lamb simmers away all day with onions, tomatoes and oregano and becomes tender enough to pull apart and stuff into pitas.

Slow Cooker Leg of Lamb

If you go to Greece, you will find that gyros sometimes come with a french fry or two – feel free to add whatever toppings you want. For us that was fresh vegetables and herbs, hot sauce and a big dollop of tzatziki. If you make french fries invite me over okay?

Print Recipe

Greek Crockpot Lamb Pita Recipe

(serves 4-6)

1/2 cup water
1 cup tomatoes
1 teaspoon oregano
1 onion, sliced
2 cloves garlic
1 4 lb leg of lamb, bone-in
1 teaspoon vegetable oil
salt and pepper
1 lemon
If desired serve with:
Whole wheat pitas
a batch of tzatziki
tomatoes, diced
chopped fresh parsley or mint
hot sauce
chopped lettuce

Combine the water, tomatoes, oregano, onion and garlic in a crockpot. Pat the lamb dry and sprinkle with salt and pepper. Heat a medium skillet to medium high heat. Add the vegetable oil and brown the lamb on all sides. Transfer to the slow cooker. Cook on low for 8-12 hours. Squeeze the lemon over the lamb and keep warm until you are ready to eat.

When you are ready to eat remove the lamb from the crockpot and break it into easy to bit chunks. If desired combine it in a bowl with some of the onions and tomatoes from the slow cooker. Taste and season the meat. Combine in pitas with sliced tomatoes, fresh herbs, lettuce, and tztatiki.


Prep Time: 10 minutes | Cooking Time: 480 minutes | Total Time:490 minutes
Calories(approximate per serving): 600



{ 4 comments… read them below or add one }

Simone February 21, 2012 at 11:10 pm

I have a crockpot but I seriously have to start using it more often. Still a little unsure of how to use it though… But this gyros looks delicious!

Reply

katerina February 26, 2012 at 10:27 am

Simone – I find I don’t remember to use mine other. I find it best when you are cooking low and slow (like this recipe), can’t be paying attention or use it as a tool for other things like cooking beans or making stock.

Reply

Marcia February 1, 2014 at 11:59 pm

Strange question… is the lamb frozen or thawed when you brown it?

Reply

katerina February 2, 2014 at 7:58 pm

thawed or fresh :)

Reply

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