Lemony Lamb Pitas | Midwest Living

Lemony Lamb Pitas

Lemony Lamb Pitas

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  • Makes: 8 servings
  • Yield: 1/2 pita round, about 1/2 cup meat mixture, 1 tablespoon sauce, and 1 tablespoon tomato per serving
  • Prep 30 mins
  • Slow Cook 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

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If you love gyros, give these easy sandwiches a try. Compared to chops, this slow-cooked roast is a budget-friendly way to enjoy lamb.


  • 1 large onion, sliced
  • 1 2 - pound boneless lamb leg roast
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon dry mustard
  • 1/2 cup chicken broth
  • 1/4 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 2 cloves garlic, minced
  • 4 large whole wheat pita bread rounds, halved crosswise
  • 8 lettuce leaves
  • Yogurt Sauce (recipe below)
  • 1 small tomato, seeded and chopped


  1. Place onion in a 3 1/2- or 4-quart slow cooker. Trim fat from roast. In a small bowl combine lemon-pepper seasoning and dry mustard. Sprinkle mixture evenly over the roast; rub in lightly with your fingers. Place roast in cooker. In a small bowl combine broth, lemon zest, lemon juice, rosemary and garlic. Pour over all in cooker.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Remove meat from cooker. Using two forks, shred meat; discard fat. Place meat in a medium bowl. Using a slotted spoon, remove onion from cooker and stir into meat mixture. Discard cooking liquid in cooker.
  4. To serve, open pita bread halves to form pockets. Place a lettuce leaf in each pita half. Spoon meat into pita halves. Top meat with Yogurt Sauce and chopped tomato.


  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Yogurt Sauce


  • 1/2 cup plain low-fat yogurt
  • 1/4 cup chopped and seeded cucumber
  • 1/2 teaspoon lemon-pepper seasoning


  1. In a small bowl stir together yogurt, cucumber and lemon-pepper seasoning. Makes about 1/2 cup.

Nutrition Facts

(Lemony Lamb Pitas)

Servings Per Recipe 8, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 3, Starch () 2, sat. fat (g) 2, chol. (mg) 76, fiber (g) 4, Potassium (mg) 554, sodium (mg) 515, Cobalamin (Vit. B12) (µg) 3, Fat, total (g) 7, Vegetables () 1, carb. (g) 28, pro. (g) 29, iron (mg) 4, cal. (kcal) 293, calcium (mg) 61, Folate (µg) 60, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 9, Carb Choice () 2, Riboflavin (mg) 0, Trans fatty acid (g) 0, sugar (g) 3, Lean Meat () 4, Thiamin (mg) 0, vit. C (mg) 9, vit. A (IU) 1846

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