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Greek Lamb Pitas

Greek Lamb Pitas

By: Naomi Sherman

I used to make a version of this lamb in the oven until I realised how easy and super juicy it was in the slow cooker. I love to make a big batch to serve in pita bread when we are all in and out and need to be fed. The leftovers are perfect for lunches or salads too.



Prep time

Cook time



  • 2 tbsp olive oil
  • 1½kg boned leg lamb
  • 4-6 rosemary stalks
  • 1 cup chicken stock
  • 3 tsp minced garlic
  • 2 tsp Dijon mustard
  • 1 tbsp honey
  • Juice & zest 1 lemon


  • Heat the olive oil in a large frying pan and brown the leg of lamb on all sides (this adds flavour to the finished dish, so don’t skip it).
  • Lay the rosemary stalks in the base of your slow cooker and sit the lamb on top.
  • Whisk the remaining ingredients together in a jug and pour over the lamb.
  • Cook on high for 6 hours.
  • Remove the lamb from the cooker and place it on a chopping board to shred roughly.
  • Drizzle some of the cooking liquid over it to keep it moist.
  • Serve in pita bread with Greek salad and lashings of tzatziki.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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