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slow cooker spiced lamb gyros with frites and mint aioli

Slow Cooker Spiced Lamb Gyros with Frites and Mint Aioli

Yield: 4 Servings
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
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Ingredients

for the slow cooker spiced lamb:

  • 1 3lb lamb roast
  • 6 garlic cloves, minced
  • 2 tbsp dried oregano
  • 1 large onion, sliced
  • 4 cups beef stock
  • 4 large pitas
  • Tomato slices, garnish
  • Red onion slices, garnish
  • salt and pepper to taste

for the frites:

  • 3 large russet potatoes
  • 8 cups vegetable or peanut oil
  • salt and pepper to taste

for the mint aioli:

  • 1 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 2 tbsp fresh mint, diced
  • 1 tsp paprika
  • salt and pepper to taste

Instructions 

for the slow cooker spiced lamb:

  • Place the lamb at room temperature for at least an hour for consistent cooking.
  • Place onions in the bottom of the slow cooker along with three chopped garlic cloves. Sprinkle lamb with oregano, salt, and pepper on both sides. Place lamb back in the slow cooker and cover with remaining garlic cloves. Add the beef stock and cook on low for 8 hours.
  • Remove lamb from slow cooker, let it cool slightly before shredding with a fork. To serve, stuff a pita with lamb, top with frites garnish with mint aioli, red onion, and tomatoes.

for the frites:

  • Peel the russet potatoes leaving a few bits of skin for a rustic look. Cut into 1/4 inch slices and place them into a bowl full of water for at 2 to 24 hours. Remove from water and place frites on a towel to dry completely.
  • Meanwhile, add oil to a Dutch oven and heat to 350 degrees. In batches fry the frites for about two to three minutes. Remove frites from Dutch oven and cool on a baking sheet lined with a paper towel. Repeat process unit all frites have fried. 
  • Next, heat oil back to 350 degrees and fry the frites again until golden. Remove from Dutch oven, place frites on a baking sheet with a paper towel and sprinkle with salt and pepper. Repeat process until all frites are fried.

for the mint aioli:

  • Mix all ingredients in a bowl. Refrigerate for at least 30 minutes to let the flavors combine.
Author: Lauren Grier
Course: Dinner
Cuisine: Greek
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