Smoked Leg of Lamb Gyros with Homemade Tzatziki Sauce
A delicious smoked leg of lamb prepared Greek-style, shredded, and served in a warm pita as a gyro with a fresh, vibrant homemade tzatziki sauce, feta cheese, and fresh vegetables. Chef's tips: (1) Allowing the seasoning to rest on the meat for at least 15 to 30 minutes before smoking helps build a better bark. (2) No extra liquid is needed in the pan during the wrap stage because lamb naturally releases a generous amount of flavorful fats and juices. (3) Mashing the roasted whole garlic cloves into the pulled lamb meat infuses the entire batch with a rich, mellow garlic aroma. (4) Making the tzatziki sauce in advance allows the herbs, lemon, and garlic to properly meld with the yogurt for a deeper flavor.
- Time: 360 min
- Servings: 6
Source: ChefChef
Ingredients
- About 4.75 lbs Bone-in leg of lamb
- As a binder Olive oil
- Minced, to taste Fresh rosemary
- To taste Meat Church Holy Cow BBQ Rub
- To taste Meat Church Garlic & Herb Seasoning
- Whole garlic cloves
- Warmed, as needed Pita bread
- Crumbled, to taste Feta cheese
- Diced, to taste Cucumber
- Diced, to taste Tomato
- Diced, to taste Red onion
- Chopped, to taste Fresh dill
- Plain Greek yogurt
- partially peeled and finely diced Cucumber
- Zest and juice of 2 lemons Lemons
- minced Garlic cloves
- tbsp, chopped Fresh mint
- tbsp, chopped Fresh dill