Preparation time is 15minutes
Cook time is 6hours 5minutes
Total time is 6hours 20minutes
Serve is for 6 people
Estimated cost per serve is 5.61 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
Cucumber & mint vinegar
- 1/3 cup white wine vinegar
- 2tablespoons caster sugar
- 1/2 bunch mint, leaves picked, finely chopped
- 1 Lebanese cucumber, diced
- 1kilograms Woolworths COOK butterflied lamb leg garlic & herb
- 1 bulb garlic, top trimmed
- 1/2 cup white wine
- 6 small wholemeal Lebanese bread rounds
- 320grams mix-a-mato mini tomatoes, thickly sliced
- 1/2 cup Greek-style yoghurt
- 1 sprig mint, leaves picked
Description
Sit back and put your slow cooker to work with this fall-off-the-bone lamb recipe. Then whip up a few condiments, load up your pita and enjoy.
Method
Step 1 of 3
Place lamb in a 5.5L slow cooker. Add garlic, cut-side up. Pour wine around lamb. Cover with lid and cook on low for 6 hours (see Tip) or until very tender.
Instruction tip
Tip:To ensure lamb is very tender, it’s best cooked on low heat.
Step 2 of 3
To make the cucumber & mint vinegar, place vinegar, sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring to the boil and boil for 2 minutes or until slightly thickened. Stand for 5 minutes before stirring in mint and cucumber. Transfer to a small bowl.
Step 3 of 3
Transfer lamb to a large bowl. Using 2 forks, shred lamb. Remove garlic cloves from bulb. Top each bread round with yoghurt, lamb, garlic, tomato, cucumber mixture, and mint leaves. Wrap to enclose and serve.
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