Last updated February 15, 2015
Let me start by letting you know, that I’m not really a fan of lamb. I love it on gyros and at a great Greek restaurant in Belgium, but other than that, not a super fan.
But I wanted to try something a little new in my Crock-Pot. I wanted to cook with Greek yogurt. If I’m going to eat lamb, I like it with Tzatziki sauce (a yogurt cucumber mix).
I didn’t know what was going to happen if I cooked the yogurt, nor was I sure what would happen if I cooked the cucumbers…but what the heck. You don’t know until you try.
This dish is really easy because you do the prep work the night before. Then, you toss it all in the Crock-Pot in the morning. Simple enough right?
The only thing I noticed at the end was that my sauce was a little runny, so I poured it into a pot with some flour to thicken it up. I adjusted this recipe, so that you cook the flour into a roux with the leeks at the beginning. Less dishes is always a plus.
Despite that extra step, these were really good. I served them over a bowl of couscous and used the extra sauce as a dip for my pita bread. Opa!
Oh and if you don’t like lamb, feel free to use pork chops instead.
- 2 lbs. Lamb chops
- 2 tablespoons olive oil
- 1 tsp. kosher salt
- 1 tsp. course black pepper
- 1 tsp. garlic powder
- 1 tablespoon dried oregano
- 1 tsp. Paprika
- 1 tablespoon butter
- 1 cup sliced leek
- 2 tablespoon flour
- 1 cup Fage TOTAL Greek Yogurt
- 1 10 ¾-oz. can cream of chicken soup
- ½ cup sauvignon blanc (white wine)
- 1 cup English cucumber, peeled, seeded and diced
- 4 ozs. feta cheese
The night before, combine olive oil and spices in a large bowl. Rub all over lamb shanks. Cover and marinate overnight.
Melt butter over medium-high heat and sauté leeks, until tender, about 4 minutes. Stir in the flour and cook about 2 more minutes to make a roux.
Whisk together the FAGE Total Greek yogurt, soup and wine. Stir in the cooked leeks, cucumber and feta cheese. Cover and refrigerate overnight.
In the morning, place the lamb and feta tzatziki sauce into a Crock-Pot. Mix thoroughly. Cook on low 6-7 hours.
Plate the lamb on top of a bed of couscous. Ladle on the feta tzatziki sauce. Serve with pita bread and extra sauce on the side.