Lemony Lamb Pitas

• 1 large onion, sliced
• 2 lbs leg of lamb, boneless
• 12 teaspoon lemon-pepper seasoning
• 12 teaspoon dry mustard
• 12 cup chicken broth
• 14 teaspoon lemon peel, finely shredded
• 1 tablespoon lemon juice
• 1 teaspoon fresh rosemary, snipped or 14 teaspoon dried rosemary, crushed
• 2 garlic cloves, minced
• 4 large pita bread rounds, halved crosswise
• 8 lettuce leaves
• 1 small tomatoes, seeded and chopped
• 12 cup plain low-fat yogurt
• 14 cup cucumber, chopped and seeded
• 12 teaspoon lemon pepper seasoning

1. Place onion in a 3 1/2- or 4-quart slow cooker.
2. Trim fat from roast.
3. In a small bowl combine lemon-pepper seasoning and dry mustard.
4. Sprinkle mixture evenly over the roast; rub in lightly with your fingers.
5. Place roast in cooker.
6. In a small bowl combine broth, lemon peel, lemon juice, rosemary, and garlic.
7. Pour over all in cooker.
8. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9. Remove meat from cooker.
10. Using two forks, shred meat; discard fat.
11. Place meat in a medium bowl.
12. Using a slotted spoon, remove onion from cooker and stir into meat mixture.
13. Discard cooking liquid in cooker.
14. To serve, open pita bread halves to form pockets.
15. Place a lettuce leaf in each pita half.
16. Spoon meat into pita halves.
17. Top meat with Yogurt Sauce and chopped tomato.
18. For yogurt sauce:.
19. In a small bowl stir together yogurt, cucumber, and lemon-pepper seasoning.
20. Makes about 1/2 cup.

onion, lamb, lemonpepper seasoning, mustard, chicken broth, lemon peel, lemon juice, fresh rosemary, garlic, pita bread, tomatoes, yogurt, cucumber, lemon pepper

Taken from www.food.com/recipe/lemony-lamb-pitas-507997 (may not work)