I can’t believe it, but we will be on a plane to Greece later this afternoon! Recently, I shared about the barbacoa (spicy shredded beef) that we like to make in our slow cooker. Inspired by this concept, but wanting to try something new–and perhaps anticipating our vacation in Greece–I decided to experiment over the summer with two dishes showcasing slow-cooked, shredded lamb.
The process is similar to making barbacoa. Pick up a Boneless Leg of Lamb–or the Burgundy Lamb Tips from Trader Joe’s, for example. The latter comes already seasoned, so I simply cover it with water in the crockpot and cook on “low” for 8-10 hours. If you pick up a hunk of unseasoned lamb, you can rub it with salt, pepper, garlic, paprika, finely diced onion, etc. before cooking. After the meat is done, drain out the water, shred the meat with two forks, add in any additional spices, and serve!
This summer, we tried out the shredded lamb presented two ways: in a romaine salad base and in a brown rice base with sautéed spinach and green onions (sautéed white parts and green parts mixed in). Both were quite tasty. I like to add pomegranate seeds, pine nuts, crumbled feta, fresh or dried dill, a dollop of plain, Greek yogurt, and a drizzle of olive oil.
Of course, I feel the need to say that this is not an authentic Greek dish, but the flavors are Greek-inspired… it is really is quite a healthy and delicious combination!