Directions

1. Add the lamb, tomatoes, garlic, oregano, onions, cinnamon, salt, and pepper. Pour in stock and lemon juice, making sure the liquid covers the lamb. Add more stock, if needed.
2. Cover with glass lid. Set to "slow cook" and adjust for 8-12 hrs.
3. With 1 hr left before serving the lamb, prepare the tzatziki sauce: In a medium bowl, add cucumber and salt. Toss to season cucumber. Gently squeeze out access water from cucumber, getting them as dry as possible without crushing them.
4. Add yogurt, oil, garlic, lemon juice, and salt to bowl. Mix well. Let the sauce sit at room temperature for 15-20 minutes first to allow the garlic to infuse into the sauce. Remove the garlic and cover sauce in plastic wrap. Refrigerate until ready to serve lamb. (For a stronger garlic taste, mince the garlic and mix with other ingredients and leave in sauce.)

5. When meat is done, lamb should reach an internal temperature of at least 145˚F, or medium-rare. For more doneness, continue to cook the lamb (170˚F for well-done).

6. When lamb reaches desired doneness, remove meat to a plate and shred into large pieces.
7. Skim the fat off the top of the liquid in the cooker. Return lamb to cooker. Set to "slow cook" and adjust for an additional 20 minutes.
8. When done, squeeze lemon juice over lamb. Season to taste with salt and fresh ground pepper, if necessary. Right before serving, add mint to the chilled tzatziki sauce and mix well.

TIP

1. Serve lamb with lightly toasted pita bread, diced tomatoes, sliced red onion, shredded lettuce, diced cucumbers, and tzatziki sauce.