Go Back

Slow-Cooker Garlicky Lamb and Greek Tacos | Make Ahead Monday

Rebecca Lindamood
Don't be intimidated by lamb. This simple, garlicky, lemony, herbed, succulent lamb braises up beautifully in the slow-cooker. Served over polenta, lemon rice or on these fast, fresh, delicious Greek Tacos, you'll be so glad you made enough for more than one meal! Freezer Friendly for Make Ahead Monday.


For the Slow-Cooker Garlicky Lamb:

  • 1 boneless leg of lamb 4-6 pound, *See Notes regarding using bone-in lamb roasts.
  • Zest and juice of 1 lemon
  • 8 garlic cloves peeled
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons dry oregano
  • generous amounts of freshly ground black pepper and salt

For the Greek Tacos:

  • 2 cups Greek yogurt
  • 1/2 of a diced English cucumber seedless
  • zest and juice of 1 lemon
  • 1/2 of a sweet onion peeled and diced
  • 2 tablespoons minced fresh dill weed
  • 1 clove garlic peeled and minced or pressed
  • baby spinach
  • chopped kalamata or garlic stuffed kalamata olives
  • finely diced multi-colored bell peppers
  • crumbled feta cheese
  • charred or heated flour tortillas


To Make the Slow-Cooker Garlicky Lamb:

  • Place the lamb roast in a slow-cooker and rub it with the black pepper and salt. Add the extra virgin olive oil, on top of the roast and use your hands to rub it around to evenly distribute the oregano and oil. Add the zest and juice of the lemon and scatter the garlic cloves over and around the lamb roast. 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. Carefully transfer the roast to a cutting board, pour the pan juices through a strainer over a saucepan, and press the contents of the pan to get as much juice (and roasted garlic) into the saucepan as possible. Over a medium high flame, reduce the pan juices by half. While those reduce, use your hands or two forks to pull the lamb into bite-sized pieces. Pile the lamb into a serving bowl and pour the reduced pan juices over before serving.
  • 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.

To Make Greek Tacos:

  • Stir together the Greek yogurt, cucumber, zest and juice of the lemon, diced onion, minced fresh dill weed, and minced garlic. Refrigerate until ready to serve.
  • Pile each tortilla with about 5 or 6 baby spinach leaves, a layer of lamb, feta cheese, yogurt sauce, olives and diced peppers. Serve immediately!


You can definitely make this with bone-in lamb roasts. It will probably take a bit longer (by an hour or two or even more!), but will be even more flavourful. Use whichever you can find most easily and whichever fits your budget best.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!