Slow cooker Greek-style lamb

Refresh your dinner routine with this Greek-style lamb. Load up gyros wraps with tender lamb, salad and yoghurt mixture, then dive right in.



6h 20m


  • 1.6kg Coles Australian Lamb Half Leg Roast
  • 2 garlic cloves, sliced
  • 2 tbs olive oil
  • 1 cup (250ml) Coles Real Chicken Stock
  • 2/3 cup (100g) pitted kalamata olives
  • 1 lemon, cut into wedges
  • 1 tbs oregano leaves
  • 1 baby cos lettuce, coarsely chopped
  • 1 red or green capsicum, seeded, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 1 vine-ripened tomato, cut into wedges
  • 100g fetta, crumbled
  • 2 tbs balsamic dressing
  • 6 Coles Gyros Wraps
  • 1 cup (280g) Greek-style yoghurt



Use a small sharp knife to cut slits in the surface of the lamb. Insert 1 garlic slice in each slit. Heat half the oil in a large non-stick frying pan over high heat. Add the lamb and cook, turning occasionally, for 5-6 mins or until brown all over. Transfer to a slow cooker with the stock, olives, lemon and oregano. Cover and cook for 6 hours on low or until the lamb is falling off the bone. Transfer the lamb to a large baking tray. Use 2 forks to shred the meat.


Use a slotted spoon to transfer the olives from the slow cooker to a large bowl with the lettuce, capsicum, onion, tomato and fetta. Drizzle with the dressing and toss to combine.


Heat a clean non-stick frying pan over medium heat. Cook 1 wrap for 1 min each side or until lightly charred. Transfer to a plate and cover with foil to keep warm. Repeat with remaining wraps.


Place the yoghurt in a small bowl. Drizzle with the remaining oil. Season.


Serve lamb with the salad, wraps and yoghurt mixture.   

Serve with lemon wedges and oregano leaves.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.