How to Make Lemony Lamb Pitas

Ingredients

• 1 large onion, sliced
• ½ tsp lemon-pepper seasoning
• ½ tsp dry mustard
• 2 lb boneless lamb leg roast, trimmed of fat
• ½ cup chicken broth
• ¼ tsp finely shredded lemon peel
• 1 Tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp snipped fresh rosemary or ¼ tsp. dried rosemary
• 4 large whole wheat pita bread rounds, halved crosswise
• 8 lettuce leaves
• 1 recipe Yogurt Sauce
• 1 small tomato, seeded and chopped

1. Place onion in a 3-½- or 4-quart slow cooker. Combine lemon-pepper seasoning and dry mustard. Sprinkle mixture over roast; rub in with your fingers. Place roast in cooker. Combine broth, lemon peel, lemon juice, garlic, and rosemary. Pour over all in cooker.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove meat from cooker. Using two forks, shred meat; discard fat. Place meat in a bowl. Using a slotted spoon, remove onion from cooker and stir into meat. Discard cooking liquid in cooker.
4. To serve, place a lettuce leaf in each pita half pocket. Spoon ½ cup meat mixture into each pita half. Top each with 1 Tbsp. Yogurt Sauce and 1 Tbsp. chopped tomato.