Shredded Greek Lamb Bowls

Want a dinner that you can put in the slow cooker with minimal effort? Then you have to try these Greek lamb bowls. They’re super easy to prepare and the whole family will love them.

Ingredients

Lamb shoulder roast on the bone (approx. 2kg)

4 garlic cloves, coarsely chopped

1 brown onion, finely diced

1 tbsp oregano

1 tbsp thyme

Generous pinch of salt and pepper

Zest and juice of 1 lemon

1 cup veggie stock

Serve with;

Greek salad – tomatoes, cucumber, kalamata olives, fetta, red onion

Mixed lettuce

Roasted potatoes

Tzatziki

Method

1. Take a small knife and make several small incisions all over the top side of the meat and place a piece of garlic in each one.

2. Place the onion and lamb in the slow cooker. Sprinkle over the herbs, lemon zest and juice, stock, salt and pepper. Place the lid on and turn the slow cooker to high for 7-8 hours (or low for 9 hours) or until the meat starts to fall off the bone. Remove the meat from the slow cooker and allow it to rest for at least 20 minutes. Spoon some of the stock from the slow cooker over the shredded meat.

3. Serve with some mixed lettuce, a Greek salad, roasted potatoes and tzatziki.