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Slow Cooker Moroccan Lamb Gyros

This Little Goat went to Morocco
This Little Goat went to Morocco

yields

4-6 servings

time

5 1/2 - 8 1/2 hours (depending on slow cooker setting)

active time

20 minutes

ingredients

 

2 - 2 ½ lb. boneless lamb shoulder, cut into 1-inch cubes (or lamb stew meat)  

Kosher salt and freshly-ground black pepper

6 cloves garlic, minced 

2 Tbsp fresh lemon juice, divided

2 Tbsp + 1 1/2 tsp This Little Goat went to Morocco, divided 

Extra virgin olive oil 

Canola oil 

1 yellow onion, sliced 

3 Persian cucumbers

3/4 cup plain Greek yogurt

1 cup shredded lettuce

2-3 roma tomatoes, diced

Fresh parsley leaves, roughly chopped 

Pita or flatbread, for serving

 

instructions

Season lamb on all sides with Morocco spice, salt and pepper. In a small bowl, whisk together 1 Tbsp lemon juice, 2 Tbsp olive oil, garlic, 2 Tbsp This Little Goat went to Morocco spice and 1 tsp kosher salt.

Add a drizzle of canola oil to a large skillet and heat over high heat. Once the oil is hot (but not smoking), add in the lamb (working in batches if necessary). Cook until deep golden brown on all sides, about 3-4 minutes per side.

Place onion in the bottom of a 6-quart slow cooker and top with lamb and any liquid from the skillet. Pour over the Morocco-spiced marinade, rubbing it into the lamb until well-coated on all sides. Cover and cook on high for 4-5 hours or low for 7-8 hours, until lamb is tender and beginning to fall apart.

Meanwhile, grate one of your cucumbers, drain well and place in a small mixing bowl. Fold in the Greek yogurt, remaining 1 Tbsp lemon juice, a drizzle of olive oil and ½ tsp each This Little Goat went to Morocco spice and kosher salt. Refrigerate until ready to serve.

Thinly slice the remaining cucumbers into rounds for serving.

Shred the lamb using 2 large forks or tongs. Return to the bowl of the slow cooker and toss with 1 tsp Morocco spice and ½ tsp kosher salt. Season to taste with additional salt, as desired.

Serve shredded lamb on top of warm pita bread, topped with tzatziki, sliced cucumber, shredded lettuce, tomato and fresh parsley.

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