Lamb Sandwiches with Red Onion & Arugula

1. 1

   Cut 3/4 of the onion into 1/4-in.-thick wedges.

2. 2

   Refrigerate the remaining 1/4 onion until just before serving.

3. 3

   In a 5- to 6-qt slow cooker, whisk together the tomato sauce, cumin, cinnamon, 1/2 tsp salt and 1/4 tsp pepper.

4. 4

   Add the onion, garlic and lamb and toss to combine.

5. 5

   Cook, covered, until the lamb is tender and easily pulls apart, 7 to 8 hours on low or 4 to 5 hours on high.

6. 6

   Using two forks, shred the lamb, then gently toss in the cooking liquid.

7. 7

   Cut the bread into 4 pieces, then split each in half.

8. 8

   Thinly slice the reserved onion.

9. 9

   Spread the yogurt on the bread and form sandwiches with the lamb, sliced onion and arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.