Greek Style Pulled Lamb Pitas

Greek Style Pulled Lamb Pitas

Ever since I made the Korean BBQ pulled pork sandwich last week, moist, tender, flavourful pulled meat has been on my mind. I was thinking about what else I could do with pulled pork when inspiration struck! What about pulled lamb? As soon as I though about lamb I was thinking about a nice simple souvlaki kind of marinade with olive oil, lemon, garlic and oregano. Of course it would have to be a pulled lamb pita rather than a pulled pork sandwich and I could fill it with tzatziki , fresh diced tomatoes, red onions and feta. Things were starting to sound good!

I wanted to get the maximum flavour out of the lamb and it's tasty marinade so I started early and marinated it over night. Next up was slowly cooking it all day until it was so nice and tender that it was literally falling falling apart. After shredding the lamb I could not let all of those juices, which now contained most of the marinade along with all of it's flavour, go to waste so I skimmed the fat from them and mixed them into the lamb. Those juices both made the lamb even tastier and they helped to ensure that the lamb was nice and moist. I all honesty I could have just eaten all of the lamb just like that with a spoon, well maybe I did have a spoon or two as it was, but next it was time to assemble the pitas. The combination of the moist, tender and tasty lamb with the cool, creamy, garlicky and minty tzatziki and the ripe juicy tomatoes and the salty feta was just out of this world good! Now, what to do with the leftover pulled lamb?

Greek Style Pulled Lamb Pitas

Greek Style Pulled Lamb Pitas

Servings: 4
  • 1 pound pulled lamb (see below)
  • 4 pitas
  • 1 cup tzatziki (with mint)
  • 1 cup tomatoes (diced)
  • 1/4 cup red onion (diced)
  • 1/4 cup feta (crumbled)
  1. Assemble and enjoy.

Greek Style Pulled Lamb

Servings: 4
  • 2-3 pounds lamb (leg or shoulder, preferably boneless)
  • 4 cloves garlic (chopped)
  • 1 lemon (juice and zest)
  • 1/4 cup olive oil
  • 1 tablespoon oregano
  • salt and pepper to taste
  • 1 large onion (sliced)
  1. Marinate the lamb in the garlic, lemon, olive oil, oregano, salt and pepper over night in the fridge.
  2. Put the onion and lamb in the slow cooker along with the marninade and cook on low heat for 8 hours.
  3. Remove the lamb from the slow cooker, let it cool and then shred it with a pair of forks.
  4. Skim the fat from the juices and mix the juices into the shredded lamb along with the onion.


Jessica said...

Put it in an omelet!

Anh said...

All I can say is : this looks awesome and delicious!

bellini valli said...

Pulled there's something I have to try Kevin...and soon.

Cameron Hinton said...

Sounds great thanks!

The Duo Dishes said...

If it works for chicken and pork, then why not pulled lamb. So tender!

Healthy and Homemade said...

I've been wanting to make lamb for weeks! This looks absolutely delicious.

Rosa's Yummy Yums said...

Scrumptious and very seasonal!



jose manuel said...

Se ve estupenda la receta, muy sabrosa. Saludos

Joanne said...

I adore Greek food, probably more than most other cuisines and this looks especially fabulous!

Nela said...

Simple and delicious.Have a nice weekend!

We Are Not Martha said...

This is totally my ideal lunch! I LOVE Greek food, especially when it involves lamb and feta :)


Stella said...

Hey Kevin, I've noticed that you like Greek food. Have you ever been to Greece. It's unbelievable, the food I mean!
This sounds rich and delicious. I need to make some tzatziki.

Anonymous said...

Hi. Yes, sounds good. But did you know that in many places in Greece lamb is a delicacy? Gyros is usually pork or chicken. Still very good.

Nina Timm said...

Greek style, Thai style, Closet cooking style...all equally good to me!

Tracy said...

Wow, this looks amazing! And what a coincidence, I'm getting together with some friends for a Mediterranean dinner night tonight. :-)

ritzkiss said...

Oh heck, now I need to go buy some lamb! This looks phenomenal and has my mouth watering.

RamblingTart said...

Oh how splendid, Kevin. :-) I've been craving lamb this week and I love what you've done with it. :-)

Cara said...

pulled lamb sounds delicious with so many wonderful opportunities for leftovers!

meeso said...

Wow, looks perfect and delicious! Nice one :)

Wills Kitchen said...

This is one I will have to try for sure.

Jamie said...

This is a favorite summer meal at our house and I'd love to try flavoring and cooking the lamb like you do. Delicious!

Damaris said...

I am a huge fan of lamb. This looks really good I'm going to make it this week.

Anonymous said...

I made this without the onions and served it without the yogurt sauce and my husband ate it all within 2 mins :) it was delicious s

Anonymous said...

I did this and while the lamb cooked very well, it almost has zero flavour. I was expecting that greek souvlaki style flavour, but its more like a plain lamb roast. Did I miss something ?

Just Add Yoghurt said...

Thanks for this great recipe! I just got a slow cooker for Christmas and have been eager to make a leg of lamb. I had friends over for dinner on Friday and made your pulled lamb yiros - it was a hit! Fell off the bone. The only thing I did different was use a Greek spice mix called Nostimini. It gave it that extra Greek flavour. Plus I love garlic, so I have added a few cloves :-)

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