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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook ground lamb, onion and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4- to 5-quart slow cooker, combine meat mixture, beans, tomatoes, wine, bay leaf, oregano, mint, salt, thyme and marjoram.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Remove and discard bay leaf.
To serve, use a slotted spoon to spoon meat mixture into pita bread halves. If desired, add desired toppers.