Slow-cooked lemon and spice leg of lamb, served in pita with tzatziki
Dimitra's Dishes · ♥ 1.1K likes · 81.4K views · 6 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 leg whole leg of lamb
- 2 tbsp olive oil
- salt
- pepper
Rub the lamb pieces with a little olive oil and season all sides with salt and pepper.
Brown the lamb until golden all around: in the Instant Pot on saute, about 20 to 25 minutes, turning after 10 to 15; or in the air fryer at 400F, 10 minutes, flip, then 10 more.
- ¾ cup lemon juice
- black pepper
- crushed red pepper flakes
- 2 tsp ground dried coriander
- 1 tsp ground cumin
- 2 tbsp grated garlic
- 2–2½ cup water
Fit all the lamb into the Instant Pot. Add the lemon juice, black pepper, red pepper flakes, coriander, cumin, grated garlic and water.
Lemon juice and the spices
Lid on, slow cooker setting for 14 hours; flip the meat halfway through so it sits in the juices. Ready when tender and falling off the bone, 14 to 15 hours.
Slow cooking 14 hours
Move the meat to a big container with about half the sauce left in the pot to keep it moist; it keeps a few days in the refrigerator.
Storing in its juices
- pita bread
- tzatziki
To serve, warm the meat in a small pan over medium-high heat a few minutes until slightly crispy on the bottom. Toast pita bread, top with a big dollop of tzatziki and the shredded lamb.