Slow Cooker Lamb Gyro Meat

Name: Slow Cooker Lamb Gyro Meat
Prep time: 1 h 5 min
Cook time: 8 h
Total time: 9 h 5 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 lb (1360 g) boneless lamb shoulder, trimmed of thick surface fat and cut into 3-inch (7.5 cm) chunks; 8 cloves (40 g) garlic cloves, peeled and finely grated; 1 tbsp (3 g) dried oregano; 1 tbsp (3 g) fresh rosemary leaves, finely chopped; 1 large (150 g) lemon, zest finely grated, then juiced (about 3 tbsp / 45 ml juice); 3 tbsp (45 ml) extra-virgin olive oil; 1 tbsp (15 ml) red wine vinegar; 1 tsp (2 g) ground cumin; 2 tsp (5 g) sweet paprika; 2 tsp (12 g) kosher salt (Morton) or fine sea salt; 1 tsp (2 g) black pepper, freshly ground; 1 large (250 g) yellow onion, halved and cut into ¼-inch (6 mm) slices; ¼ cup (60 ml) low-sodium chicken broth or water; 1 tbsp (15 ml) olive oil, for crisping; 6 pieces (360 g) pita breads, warmed; 1 cup (240 g) tzatziki, cold (optional)

From the MyKitchenBank Kitchen

Boneless lamb shoulder is rubbed with a garlicky lemon, oregano and rosemary paste, slow cooked until spoon-tender, then chopped and crisped in a skillet for the browned edges of a classic gyro. Pile it into warm pita with tzatziki.

Prep: 1 hr 5 min
Cook: 8 hr
Wait: 1 hr 15 min
Total: 10 hr 20 min
Makes: About 4 cups (700 g) cooked meat, enough for 6 gyro sandwiches

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Ingredients

6 servings

For the lamb
3 lb (1360 g) boneless lamb shoulder, trimmed of thick surface fat and cut into 3-inch (7.5 cm) chunks
8 cloves (40 g) garlic cloves, peeled and finely grated
1 tbsp (3 g) dried oregano
1 tbsp (3 g) fresh rosemary leaves, finely chopped
1 large (150 g) lemon, zest finely grated, then juiced (about 3 tbsp / 45 ml juice)
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (2 g) ground cumin
2 tsp (5 g) sweet paprika
2 tsp (12 g) kosher salt (Morton) or fine sea salt
1 tsp (2 g) black pepper, freshly ground
1 large (250 g) yellow onion, halved and cut into ¼-inch (6 mm) slices
¼ cup (60 ml) low-sodium chicken broth or water
For finishing and serving
1 tbsp (15 ml) olive oil, for crisping
6 pieces (360 g) pita breads, warmed
1 cup (240 g) tzatziki, cold (optional)

Equipment (9)

5- to 6-quart (4.7–5.7 L) slow cooker
Large bowl
Fine rasp grater or Microplane
Cutting board and sharp knife
2 forks or tongs
12-inch (30 cm) heavy skillet, preferably cast iron
Fine-mesh strainer
Fat separator or large spoon
Instant-read thermometer

Steps

Before you start

Plan on about 10 hours from start to table: 1 hour marinating, 8 hours slow cooking, and about 1 hour of resting and finishing.
Use boneless lamb shoulder, not leg. Shoulder has the fat and connective tissue that make it tender and juicy over a long cook.
Use a 5- to 6-quart (4.7 to 5.7 L) slow cooker. A smaller one will be crowded and cook unevenly.
The salt amount is for Morton kosher salt or fine sea salt. If you use Diamond Crystal, use 1 tablespoon (9 g).

1
Trim and cut lamb
- Pat the lamb shoulder dry with paper towels.
- Trim off any thick, hard pieces of surface fat, leaving thin fat for flavor.
- Cut the meat into roughly 3-inch (7.5 cm) chunks and place them in a large bowl.
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Ready when: Chunks are similar in size, with no thick caps of fat.
Tip: Chunks this size cook evenly and shred easily. Smaller pieces can dry out over 8 hours.
2
Mix paste and marinate
- In a small bowl, stir together the grated garlic, oregano, rosemary, lemon zest, lemon juice, 3 tablespoons olive oil, red wine vinegar, cumin, paprika, salt and pepper into a loose paste.
- Pour it over the lamb and rub it into every surface with your hands.
- Cover and refrigerate for at least 1 hour, or up to 12 hours.
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Ready when: Lamb is evenly coated, with no dry patches.
Tip: For deeper flavor, marinate overnight. Cover the bowl tightly.
3
Load the slow cooker
- Spread the sliced onion in an even layer across the bottom of the slow cooker and pour in the ¼ cup (60 ml) broth.
- Add the marinated lamb in a single snug layer on top of the onions, then scrape any paste left in the bowl over the meat.
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Ready when: Lamb sits on top of the onions and is not submerged in liquid.
Tip: Do not add more liquid. The lamb releases plenty of juice as it cooks.
4
Slow cook on low
- Cover and cook on LOW for 8 hours, without lifting the lid.
- The lamb is ready when a fork twists into the thickest chunk with almost no resistance and the meat pulls apart easily.
- An instant-read thermometer should read 195–205°F (90–96°C) in the center.
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Ready when: Fork-tender and shreds easily; internal temperature 195–205°F (90–96°C).
Tip: If it still feels tight at 8 hours, cook another 30–60 minutes. Cooker strength varies.
5
Rest the lamb
- Turn off the cooker and let the lamb rest, covered, for 15 minutes.
- Then use tongs to lift the chunks onto a cutting board, leaving the onions and juices in the cooker.
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Ready when: Meat is cool enough to handle and holds together when lifted.
Tip: Lift gently. The meat may fall apart as you move it, which is fine.
6
Shred and chop
- Remove any remaining large pieces of fat or gristle.
- Pull the lamb into bite-size shreds with two forks, then run a knife through the pile a few times to chop it into small, irregular pieces, about ½ inch (1.25 cm).
- This gives the meat the shaved texture of gyro.
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Ready when: Meat is in small, ragged pieces with no long strands.
Tip: Chopping as well as shredding creates more surface area, which means more crisp edges.
7
Reduce the juices
- Pour the cooker contents through a fine-mesh strainer into a skillet or saucepan, pressing the onions lightly.
- Skim off the fat from the surface with a spoon (save 2 tablespoons if you like).
- Simmer over medium-high heat for about 8 minutes, until reduced by half to a glossy, spoonable sauce.
- Stir about ½ cup (120 ml) of it into the chopped lamb.
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Ready when: Sauce coats the back of a spoon and has reduced by about half.
Tip: Do not pour all the juices over the meat or it will steam instead of crisp.
8
Crisp in batches
- Heat 1 tablespoon olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add half the lamb in a thin, even layer and leave it undisturbed for 3 minutes, until the underside is deep brown and crisp.
- Flip in sections and cook 1–2 minutes more.
- Transfer to a plate and repeat with the remaining lamb, adding a splash of oil if the pan looks dry.
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Ready when: Edges are dark brown and crisp, and the meat sizzles audibly.
Tip: Crowding the pan steams the meat. Work in two batches for the best crust.
9
Serve
- Warm each pita in a dry skillet over medium heat for 30 seconds per side.
- Fill each pita with a generous scoop of crisped lamb and a spoonful of tzatziki.
- Serve any extra reduced sauce on the side for drizzling.
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Ready when: Pita is warm and pliable, and the lamb is hot with crisp edges.
Tip: Warm pita folds without cracking, so don't skip heating it.

Good to know

Tips

Don't skip the skillet crisping. It turns plain slow-cooked lamb into gyro-style meat.
Grate the garlic on a fine rasp so it spreads evenly through the paste and doesn't burn in the skillet.
Skim the fat from the juices before reducing, or the sauce will be greasy.
Add classic toppings like sliced tomato, red onion and cucumber, plus a squeeze of fresh lemon.

Make ahead

Marinate the lamb up to 12 hours ahead in the refrigerator. The fully cooked, shredded lamb can be refrigerated with its reduced sauce for up to 3 days. Crisp it in the skillet just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store the cooked lamb with a little sauce in an airtight container for up to 3 days. Freezer: up to 3 months, in portions with sauce. Thaw overnight in the fridge. Reheat in a hot, lightly oiled skillet over medium-high heat for 4–5 minutes until sizzling and crisp, adding a splash of broth if dry.

Substitutions

boneless lamb shoulder → bone-in lamb shoulder (about 4 lb / 1.8 kg) or boneless pork shoulder. Remove the bone after cooking. Pork shoulder is milder, and the cook time is the same.
fresh rosemary leaves → 1 teaspoon dried rosemary, crushed. Dried rosemary is stronger, so use less.
tzatziki → plain Greek yogurt with a squeeze of lemon and a pinch of garlic. A quick stand-in if you don't have tzatziki.
pita breads → flatbread, naan or lettuce cups. Lettuce cups make it low-carb. Warm flatbread works well.