Deb, I can help you out with that

OMG! I made the best greek lamb EVER!

One easy carve lamb roast.

In a bowl mix dried oregano, rosemary, parsley, lemon pepper, garlic powder, salt (to your tasting but enough of a mix to coat the whole lamb) mix the herbs with olive oil to make an oily herby paste (it made up about 1/8th cup of mix). Then coat lamb all over. Put in SC on foil balls and cook as you would normally. We put ours in for 3 hrs on high and 3 on low.

Then I made a traditional greek salad with tomato, lettuce, kalamata olives, purple onion, cucumber and fetta. I added the meat (all chopped up) and mixed it all together. I would have added some greek dressing but we didn't have any and it still tasted FANTASTIC.

So SC's can DEFINITELY be used to make summer goodies. This lamb tasted as good as a nice gyros.

*hugs*
Cailin