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Feta Tzatziki Crock-Pot Lamb Chops

Ingredients

  • 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

Feta Tzatziki Sauce

  • 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

Instructions

  • 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.