Feta Tzatziki Crock-Pot Lamb Chops

Ingredients

2 lbs. Lamb chops

2 tablespoons olive oil

1 tsp. salt

1 tsp. course black pepper

1 tsp. garlic powder

1 tablespoon dried oregano

1 tsp. Paprika

Feta Tzatziki Sauce

1 tablespoon butter

1 cup sliced leek

2 tablespoon flour

1 cup Greek Yogurt

1 10 ¾-oz. can cream of chicken soup

½ cup sauvignon blanc (white wine)

1 cup English cucumber, peeled, seeded and diced

4 ozs. feta cheese

Instructions

The night before, combine olive oil and spices in a large bowl. Rub all over lamb shanks. Cover and marinate overnight.

Melt butter over medium-high heat and sauté leeks, until tender, about 4 minutes. Stir in the flour and cook about 2 more minutes to make a roux.

Whisk together the  Greek yogurt, soup and wine. Stir in the cooked leeks and feta cheese. Cover and refrigerate overnight.

In the morning, place the lamb and feta tzatziki sauce into a Crock-Pot. Mix thoroughly. Cook on low 6-7 hours.

Plate the lamb and Ladle on the feta tzatziki sauce. Serve with pita bread and extra sauce on the side.