Slow Cooker Balsamic Lamb Pita Pockets with Yellow Spiced Rice


Servings 4
Time Needed Prep
Ingredients 26
Difficulty Medium

Rating (click to rate)

5.0 based on 2 ratings.


  • Lamb
  • 1.5 Kg Lamb Shoulder
  • 1 Cup Balasmic Vingear
  • 1/3 Cup Brown Sugar
  • 8 Rosemary Sprigs
  • 1 Head Garlic
  • 1 tsp Salt And Pepper
  • 1 Litre Water Or Stock
  • Yellow Rice
  • 1.5 cups Washed Rice, Well-drained
  • 3 cups Of Chicken Or Vegetable Stock
  • 1 tsp (heaped) Cumin
  • 1 tsp (heaped) Ground Oregano
  • 1 tsp (heaped) Turmeric
  • 1 tsp (heaped) Onion Powder
  • 1 tsp (heaped) Garlic Powder
  • 2 tbsp Olive Oil
  • Pita Pockets
  • 4 Pita Bread Pockets
  • 1/4 cup Red Cabbage
  • 1/4 cup Parsley
  • 1/4 cup Spinach
  • 1/4 cup Yoghurt
  • 1/4 cup Hummus
  • 1/4 cup Leftover Yellow Rice
  • 1/4 cup Leftover Slow Cooker Balsamic Lamb

Nutrition Information

Qty per
324g serve
Qty per
Energy 405.7575kcalcal 125.31598656526kcalcal
Protein 20.5825gg 6.3567926495001gg
Fat (total) 11.629375gg 3.5916689186581gg
 - saturated 3.616875gg 1.1170520789098gg
Carbohydrate 57.6425gg 17.802571130757gg
 - sugars 12.089375gg 3.7337374049338gg
Dietary Fibre 6.02125gg 1.8596301586689gg
Sodium 271.246875mgmg 83.773115083195mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

Balsamic Lamb 4 | Stay at Home

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.


  1. Preheat oven to 150°C

  2. Place all ingredients in a heavy-based pot

  3. Pop in the oven and cook for 4 to 5 hours

  4. Remove from oven, place the lamb on a plate to rest, drain the sauce in a fine sieve and discard veggies.

  5. Using paper towel try to soak up as much oil off the top of the sauce as possible.

  6. Shred the lamb, drizzle over some sauce and cover with foil.

  7. Heat the olive oil in the frypan over med-low heat.

  8. Gently fry the spices together in oil until aromatic, be careful not to burn them, then add the rice and toast it in the spices, stirring constantly for about a minute to a minute and a half - make sure the rice is well coated.

  9. Add the stock, stir for about 30 seconds, put the lid on and reduce the heat to low. Simmer until all of the stock has been absorbed and the rice is cooked. Fluff the rice and serve.

  10. Cut pita pockets through the middle and gently open them up.

  11. Spread pita with yoghurt and hummus then gently start placing all of the ingredients inside.

Lamb Pita | Stay at Home

It’s smart cooking. And they make the most amazing picnic food!

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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