Lamb and slow cooking go hand-in-hand. After a low and slow cook, the lamb will simply fall apart and melt in the mouth. Pair with easy homemade flatbreads, and you’ve got a tasty Mediterranean meal.
We use lamb neck fillet in this recipe. It has a lovely marbling of fat, that will break down while slow cooking. With just a couple of forks and a little pressure, the lamb will shred like a a dream! Lamb neck fillet will be available in all good butchers, and most larger supermarkets.
We use Jamie Olivers recipe for homememade flatbreads. It’s super easy and only uses three ingredients. The recipe is here: https://www.jamieoliver.com/recipes/bread-recipes/easy-flatbreads/
You could just pick up some flatbreads from the shops. It’s the lamb that’s the standout winner here, so the recipe will still be great!
We topped with Greek yoghurt, thinly sliced red onion, lemon zest and a little fresh mint.
Slow Cooker Mediterranean Lamb Flatbreads
- 700 g Lamb shoulder fillet
- 4 cloves Garlic Minced
- Juice of 1/2 a lemon
- 1/2 tsp Oregano
- 3 sprigs Fresh rosemary
- 2 Bay leaves
- 2 tbsp Olive oil plus a little more for browning the lamb
- 2 tbsp Water
- In a hot pan with a little olive oil, brown the lamb shoulder fillets on all sides
- Add all ingredients to a slow cooker and mix well
- Cook on low for 6-8 hours