Slow-Cooker Garlicky Lamb and Greek Tacos

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!

Notes:

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.