Pulled Greek lamb
Preparation time: 15 minutes
Cooking time: 6 hours
1.2kg boneless lamb leg or shoulder
1 x 40g McCormick Slow Cookers
½ cup dry white wine
1 cup chicken stock
2 red onions, cut into wedges
1 lemon, cut into wedges
½ cup oregano sprigs
1 cup mint leaves
200g marinated feta, crumbled
pita breads, chargrilled, to serve
lemon wedges, to serve
Heat a large frying pan over high heat. Add lamb; cook for 5 minutes each side or until brown all over. Remove from heat.
Place lamb in the bowl of a slow cooker. Combine the McCormick Slow Cookers Greek Lamb mixture with 1 tablespoon of water to make a paste.
Spread the paste evenly over the lamb. Pour the wine and chicken stock around the lamb. Arrange onion and lemon around lamb. Sprinkle with oregano.
Cover lamb and cook for 6 hours on high (or 10 hours on low) or until lamb is very tender.
Transfer lamb to a serving platter. Use a fork to coarsely shred lamb into large pieces. Sprinkle with mint and feta.
Serve immediately with chargrilled pita breads and lemon wedges, if desired.
A TASTY BASE
McCormick Slow Cookers now come in a new-look pack with two delicious new varieties: Greek Lamb and Satay Chicken. They are the only recipe base that serves six, so you can feed more or freeze any leftovers for tomorrow’s lunch. It’s so easy.
McCormick Slow Cookers are so good, they make every meal taste as though you’ve been slaving over a hot oven all afternoon. In reality, all it has actually taken is a few minutes.
Simply add the protein and vegetables as instructed on the pack, mix in the McCormick Slow Cookers recipe base and let your slow cooker do the rest.
No slow cooker? McCormick Slow Cookers recipe bases also work wonderfully in pressure cookers, in the oven or on the stovetop.