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2 1/2-3 pounds lamb shoulder roast
1 teaspoon lemon pepper
1 teaspoon dry mustard
1 cup chicken broth
1 teaspoon lemon peel, grated
2 tablespoons lemon juice
1 teaspoon rosemary
3 teaspoon minced garlic
3/4 cup plain yogurt
1/2 cup cucumber, chopped
1/2 teaspoon lemon pepper
6-12 lettuce leaves
5 pita breads, halved
2 tomatoes, chopped
- Mix 1/2 teaspoon lemon pepper seasoning and dry mustard. Rub into meat. Place meat in the Crock-Pot® slow cooker.
- Add broth, lemon peel, lemon juice, rosemary and garlic. Cover; cook on Low 8-10 hours or High 4-5 hours.
- Stir together yogurt, cucumber and 1/4 teaspoon lemon pepper seasoning. Set aside.
- Shred meat. Stuff pitas with meat, cucumber mixture, lettuce, and tomatoes.
Serves: 6-8
Size: 5-7 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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