17 comments


  • I made this tonight and it was delish. My husband loved it, and even better my 4 year old. I allowed my daughter to build the gyro herself and she loved that par too. I’ll definitely keep this in the rotation.

    August 26, 2014
    • Hi Kelly, I’m so happy to hear that you liked this! I’m even happier to hear that your 4 year old approved…that’s a tough one to impress! (I’ve got a 4 year old nephew.) CHEERS!

      August 28, 2014
  • Michael

    I am a 22 year old Iowa boy and I’m dating a beautiful Italian/polish girl from Chicago. Where we live, we don’t have the great/awesome eats like Chi-town has. I love food and exploring new foods. Knowing how to make delishous dishes/cuisines and whatnot that aren’t in town makes it even better. I plan on using your recipe and hopefully it turns out great!

    January 27, 2014
    • Hi Michael, good choice on the Polish girl ;) (yes, I’m Polish too). I think it’s great that you’re looking to cook some delicious food for the two of you. I can totally relate to living in an area with great food and moving to one where that stuff isn’t readily available. Making it yourself is the only way you’re going to get it. I think you’re really going to like the gyro’s. Check out some of the comments, below the post, for any hints or tips from others who have made the recipe.

      If you have any questions or are looking to make something that you can’t find on the site, don’t hesitate to send me an e-mail. ENJOY!!!

      January 27, 2014
  • Nicole

    Made this yesterday and it turned out wonderful. I was VERY skeptical at first, but forged ahead. I did only use one cup of each oil, instead of 3.5 (total). It was more than enough. I was worried it would turn out greasy, but it did not at all. I didn’t have fresh lemons or peppercorns, so I used lemon juice, dried herbs, and ground pepper b/c I couldn’t get out b/c of the weather. Still wonderful. I am glad I crisped it up in the pan afterward also. Made it perfect. Thank you!

    January 23, 2014
    • Hi Nicole, I’m so glad to hear you liked this recipe! I know it looks a bit odd but basically it’s lamb confit (cooking in fat). This sounds like the perfect thing to make with that horrific weather you’ve been having back East. I hope you have leftovers. :) There’s another recipe on the site for cooking lamb chops this way too. Coming soon is a recipe for duck confit. Stay warm!

      January 23, 2014
  • betty

    lamb is my favorite meat.your recipe was so different i had to give it a try.AWESOME, AWESOME ,AWESOME, is all i can say…..i almost ate all the lamb before i made the gyros..the were delic too.thanks for sharing.

    September 12, 2013
    • Thanks for the kind words Betty, I’m so glad that you liked it. :) I’m pretty hooked on making big cuts of lamb in the slow cooker. It’s a bit easier on the cleanup too.

      September 12, 2013
  • lina

    Hi, I bought a boneless leg of lamb on sale and am now pleased with the prospect of an easy tasty recipe-thank you for posting this.I love the look of this recipe but one thing concerns me. Does adding the whole lemon add any bitterness because of the pith? I had a bad outcome because i did this once with another recipe and it ruined the whole dish. But maybe it wouldn’t happen because of the oil. Another ?, is the leftover oil too icky to use again another way?

    March 22, 2013
    • Hi Lina,

      Nice score on the leg of lamb! I didn’t have a problem with using the whole lemon in this recipe, but I completely understand your concern (I’ve had that happen to me too.) You could just use the lemon peel in this recipe if you like. Just use your regular peeler to peel off the outer layer. If you get any pith on it, just use a non-serrated paring knife to scrape it off. Then just toss the peel into the crockpot. You could also then give the lemon a good squeeze, so you get some of the lemon juice in there.

      The oil isn’t too icky to use again, which I know sounds kind of weird. Just strain it through some cheesecloth, to get the bits of whatever out of it, and you can use it for frying up pretty much anything. I like to use it when frying up veggies. I don’t keep the oil long, and usually keep it in the fridge, because the wayward ‘stuff’ that stays in the oil can go bad and get you sick.

      Let me know what you think when you make it. ENJOY!

      March 22, 2013
  • Terri

    I found this site totally by accident! I made this dish tonight and it was amazing! I slightly overlooked my lamb but it was still tender and tasty!!!

    January 16, 2013
    • Hi Terri,

      I’m so happy you found the site and like the slow cooker lamb. I hope you’ll be back and try more recipes. If there’s something you’d like to see, let me know. I love ‘cleaning up’ old favorites, making complicated dishes easier, creating new dishes and playing around with different ingredients.

      January 16, 2013
  • Bob Jones

    I’ve never shredded a cucumber. Would it be easier if I placed it in a food processor?? Thanks. Your recipes are WONDERFUL. Can’t wait to try them. Especially this one. I LOVE GYROS.

    June 28, 2012
    • Hi Bob,

      You could use the shredder disc on your food processor for the cucumber, but because it’s such a small amount, I just shredded it using the large holes on a box grater. Much less to clean up.

      I’m so glad to hear you like the recipes! You just made my day.

      June 29, 2012
  • I’m so glad you posted this! I’m totally using your tzatziki sauce! ^_^

    June 19, 2012
  • Valerie Hammond

    Just stumbled onto this website today,already have some great ideas to shake things up a bit.

    Thanks

    June 18, 2012
    • Hi Valerie,

      I’m glad you found the site and have found some things you like. I’ve got more good stuff coming up. If you have any recipes you’re looking for, please let me know.

      June 18, 2012

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