希式手撕羊肉

4-8人份

材料：

1000-1500g羊肉（肩or腿肉）、4瓣蒜（拍碎）

1顆檸檬（取汁及皮）、1/4杯橄欖油、1 tbsp牛至、塩及胡椒

1顆洋葱切片備用

做法：

將羊肉以蒜、檸檬皮、汁、橄欖油、牛至、塩及胡椒加以醃漬入味

將洋葱、做法1之食材以燉鍋慢燉至羊肉軟爛，取出放涼

將羊肉以手or叉子撕成絲狀

燉羊肉的湯汁入冰箱冰涼後取出，撇除上層油脂，加熱

將羊肉及肉汁拌勻即可

Greek Style Pulled Lamb

Serve 4

Ingredients:
2-3 pounds lamb (leg or shoulder, preferably boneless)
4 cloves garlic (chopped);  1 lemon (juice and zest)
1/4 cup olive oil;  1 tablespoon oregano
salt and pepper to taste;  1 large onion (sliced)

Directions:
1. Marinate the lamb in the garlic, lemon, olive oil, oregano, salt and pepper over night in the fridge.
2. Put the onion and lamb in the slow cooker along with the marinate and cook on low heat for 8 hours.
3. Remove the lamb from the slow cooker, let it cool and then shred it with a pair of forks.
4. Skim the fat from the juices and mix the juices into the shredded lamb along with the onion.