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For the Slow-Cooker Garlicky Lamb:
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Place the lamb roast in a slow-cooker and rub it with the oregano and generous amounts of black pepper and salt.
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Add the extra virgin olive oil on top of the roast and use your hands to rub it around to evenly distribute the spices and oil.
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Add the zest and juice of the lemon and scatter the garlic cloves over and around the lamb roast.
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Cover and cook on high for 4-5 hours, or until it falls apart easily when two forks are inserted into the center of the roast and pulled in opposite directions.
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Carefully transfer the roast to a cutting board, pour the pan juices through a strainer over a saucepan, and press down on the contents of the strainer to get as much juice (and roasted garlic) into the saucepan as possible.
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Over a medium high flame, reduce the pan juices by half.
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While those reduce, use your hands or two forks to pull the lamb into bite-sized pieces.
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Pile the lamb into a serving bowl and pour the reduced pan juices over before serving.
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Portion leftover lamb into meal-sized servings (along with pan juices) and freeze in freezer bags or freezer safe containers for up to 6 months.
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For the Greek Tacos:
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In a medium sized bowl stir together the Greek yogurt, cucumber, zest and juice of the lemon, diced onion, minced fresh dill weed, and minced garlic.
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Refrigerate until ready to serve.
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Pile each tortilla with about 5 or 6 baby spinach leaves, a layer of lamb, feta cheese, yogurt sauce, olives and diced peppers.
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Serve immediately!
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Notes:
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You can definitely make this with bone-in lamb roasts.
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It will probably take a bit longer (by an hour or two or even more!
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), but will be even more flavourful.
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Use whichever you can find most easily and whichever fits your budget best.
