Oh, Texas. I was so optimistic in my last post about spring weather, and you had me going for a bit there. Saturday, 75 and sunny. Sunday, ice storm. WHAT.
A surprise ice day calls for a warm, hearty meal like this. The slow cooker does all the work here, and gives you the most tender, tasty lamb ever. Pile some warm tortillas with the shredded meat and some bright Greek flavors, and you have heaven in taco form. It's a thing.
Slow Cooker Greek Lamb Tacos (adapted from Foodie with Family)
for the lamb, you'll need:
4 lb. boneless leg of lamb
zest and juice of 1 lemon
8 garlic cloves, peeled
3 tablespoons dried oregano
kosher salt and freshly ground black pepper
for the tacos, you'll need:
sundried tomatoes, chopped and excess oil blotted
kalamata olives, pitted and halved
Rub the lamb with olive oil, then sprinkle with oregano, salt, and pepper. Place it in your slow cooker. Add the lemon juice and zest and scatter the garlic cloves over the lamb. Cover and cook on high for 4-5 hours. When lamb is done, use two forks to shred the meat.
To assemble tacos, pile warm flour tortillas with baby spinach, lamb, olives, sundried tomatoes, and feta. Top with a dollop of tzatziki and a squeeze of fresh lemon juice. YUM YUM.