School is about to start up again and we will soon fall back into our normal routines. This means more extracurricular activities, homework and tighter schedules will be in store for most of us. Fitting in a good dinner with the family can be tough as our calendars fill up, leaving us less time to play in the kitchen. Sometimes, we just want (need) dinner to be ready at the end of the day. This is one of those exceedingly easy slow cooker meals you can set in the morning and eat when you get home. Plus, it’s tasty and well-rounded – the perfect weeknight meal.
The Set & Forget® 6 Qt. Programmable Slow Cooker (33863)
has three choices for easy, automatic cooking: program, probe and manual mode. On busy days, program the cooking time and it automatically shifts to keep warm when the cooking time is up.
1 cup plain yogurt
1 small cucumber, peeled and chopped
1 teaspoon chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon ground pepper
5 lbs lamb, shoulder chops or cuts from the leg
1/4 cup lemon juice
3 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Stir yogurt, cucumber, mint, salt and pepper in a small bowl. Refrigerate until ready to serve.
Combine lemon juice, garlic, oregano, salt and pepper. Layer lamb and lemon juice mixture.
Cover and cook on HIGH 3 to 4 hours or LOW 6 to 7 hours until lamb is tender. Remove lamb; discard fat and bone. Thinly slice lamb.
Serve on warmed pita bread topped with onion, tomatoes and cucumber yogurt sauce.
If you don’t like lamb, substitute pork or beef instead.
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