Slow Cooked Lamb Gyros with Tzatziki & Greek Salad

Ingredients:

• 1.6kg lamb shoulder (bone in)
• 3 cloves garlic, finely chopped
• 2 tbsp olive oil
• 1 pinch salt and pepper
• 3 tbsp dried oregano leaves
• 1 onion, roughly chopped
• 2 cups of stock of choice

• 4 tomatoes, roughly chopped
• 3 cucumbers, roughly chopped
• 1/2 red onion, roughly chopped
• 1 green capsicum, thinly sliced
• 1/2 cup Kalamata olives
• 200g feta cheese

• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1/2 tsp oregano
• 1 pinch salt and pepper
• 1 clove garlic, minced

• 1 cup Greek yoghurt
• 2 cucumbers, grated & liquid removed
•  1 clove garlic
• 1 pinch salt and pepper
• 1/2 tsp dill

• 6 pita wraps

Method:

1. Lamb: Sear lamb on all sides until browned and add to the slow cooker. To the slow cooker add stock, garlic, browned onions, salt, pepper and oregano. Cook on a high setting for 6-8 hours or until lamb is tender and falls off the bone.
2. Greek Salad: Roughly cut all salad ingredients and place in a salad bowl. In a jar combine dressing ingredients, shake well and pour the dressing over the salad.
3. Tzatziki: Grate cucumber, sprinkle with salt and leave for 10 minutes. Squeeze the excess water out of the cucumber. Combine cucumber, Greek yoghurt, salt, pepper, garlic and dill in a bowl.
4. To Serve: Heat pita bread in a pan or under the grill until golden. Spread a generous amount of tzatziki onto the pita, add lamb and Greek salad and fold pita together. Enjoy!