Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice.. the name is a mouthful but you wouldn’t be able to stop from craving this one once you’ve got a taste!
The thing I love about recipes like this is you can eat twice from cooking once.
Eat the lamb and rice with a dollop of yoghurt and some roti one day, and using the leftovers, make these pita pockets a day or two later.
It’s smart cooking. And they make the most amazing picnic food!
Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice
4
servings50
minutes5
hours50
minutes550
kcal6
hours40
minutesSucculent slow-cooked balsamic lamb served with fragrant yellow rice and filled pita pockets, perfect for a hearty meal.
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Ingredients
- Lamb:
8 rosemary sprigs
1.5 kg lamb shoulder
3/4 cup balsamic vinegar
1/3 cup brown sugar
1 head garlic, halved
1 tsp salt
1 tsp pepper
1 litre water or stock (chicken or vegetable)
1 heaped tsp cumin
- Yellow Rice:
1.5 cups rice, washed and well-drained
3 cups chicken or vegetable stock
1 heaped tsp ground oregano
1 heaped tsp turmeric
1 heaped tsp onion powder
1 heaped tsp garlic powder
2 tbsp olive oil
- Pita Pockets:
4 pita bread pockets
1/4 cup red cabbage, shredded
1/4 cup parsley, chopped
1/4 cup spinach, chopped
1/4 cup yoghurt
1/4 cup hummus
1/4 cup leftover yellow rice
1/4 cup leftover slow cooker balsamic lamb
Directions
- Lamb:
- Place the rosemary sprigs at the bottom of the slow cooker.
- Place the lamb shoulder on top of the rosemary.
- In a bowl, mix the balsamic vinegar, brown sugar, garlic, salt, pepper, and cumin.
- Pour the mixture over the lamb.
- Add the water or stock around the lamb.
- Cover and cook on low for 8 hours, or until the lamb is tender and falls apart easily.
- Yellow Rice:
- In a medium pot, heat the olive oil over medium heat.
- Add the rice and stir to coat with the oil.
- Add the chicken or vegetable stock, oregano, turmeric, onion powder, and garlic powder.
- Bring to a boil, then reduce the heat to low and cover.
- Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff with a fork before serving.
- Pita Pockets:
- Warm the pita bread pockets.
- Fill each pita pocket with red cabbage, parsley, spinach, yoghurt, hummus, leftover yellow rice, and leftover slow cooker balsamic lamb.
- Serve immediately.
Notes
- For a richer flavour, marinate the lamb in the balsamic mixture for a few hours or overnight before cooking.
- You can substitute lamb with beef or chicken if preferred.
- Leftover lamb and rice can be stored in the refrigerator for up to 3 days.
- Adjust the seasoning of the rice and lamb according to your taste.
- Serve with a side of fresh salad for a complete meal.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…