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Don’t be intimidated by lamb. This simple, garlicky, lemony, herbed, succulent lamb braises up beautifully in the slow-cooker. Served over polenta, lemon rice or on these fast, fresh, delicious Greek tacos, you’ll be so glad you made enough for more than one meal!
For the Slow-Cooker Garlicky Lamb:
Place the lamb roast in a slow-cooker and rub it with the oregano and generous amounts of black pepper and salt. Add the extra virgin olive oil on top of the roast and use your hands to rub it around to evenly distribute the spices and oil. Add the zest and juice of the lemon and scatter the garlic cloves over and around the lamb roast. Cover and cook on high for 4-5 hours, or until it falls apart easily when two forks are inserted into the center of the roast and pulled in opposite directions.
Carefully transfer the roast to a cutting board, pour the pan juices through a strainer over a saucepan, and press down on the contents of the strainer to get as much juice (and roasted garlic) into the saucepan as possible. Over a medium high flame, reduce the pan juices by half. While those reduce, use your hands or two forks to pull the lamb into bite-sized pieces. Pile the lamb into a serving bowl and pour the reduced pan juices over before serving.
Portion leftover lamb into meal-sized servings (along with pan juices) and freeze in freezer bags or freezer safe containers for up to 6 months.
For the Greek Tacos:
In a medium sized bowl stir together the Greek yogurt, cucumber, zest and juice of the lemon, diced onion, minced fresh dill weed, and minced garlic. Refrigerate until ready to serve.
Pile each tortilla with about 5 or 6 baby spinach leaves, a layer of lamb, feta cheese, yogurt sauce, olives and diced peppers. Serve immediately!
You can definitely make this with bone-in lamb roasts. It will probably take a bit longer (by an hour or two or even more!), but will be even more flavourful. Use whichever you can find most easily and whichever fits your budget best.
Spice up any old burger recipe with some Mexican flavors. These Mexican-Style Lamb Burgers are sure to please and delicious to eat!
Note: If you find the lamb is not binding well when forming into patties, add a tablespoon or two of breadcrumbs.
This recipe makes use of leftover lamb, though I have no doubt it would be good with leftover chicken or pork. It originated from an old cookbook of my grandmother’s from the Junior League of Tampa. The lamb is cooked in a thick gravy with curry powder, a kick of spice, apples, and raisins. It’s a true family favorite.
I used to be a bit overwhelmed by the amount of spices needed to cook a curry, and with a 3 1/2-year-old and a 1-year-old, I’m really time poor. I want easy, everyday dishes, but I certainly don’t want to compromise on taste. This is a great weekday family curry recipe for those with busy lives.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!