Smoked Leg of Lamb Gyros with Homemade Tzatziki Sauce
ID: 0ebf7e87...
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.
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🍳 Cooking Flow
Trim excess fat and season the leg of lamb with olive oil, fresh rosemary, Holy Cow Rub, and Garlic & Herb Seasoning. → Smoke the lamb at 250°F for about 4 hours until it reaches an internal temperature of 165°F. → Prepare the fresh Tzatziki sauce by mixing Greek yogurt, cucumber, herbs, lemon, garlic, and seasoning, then refrigerate. → Place the lamb in a pan with whole garlic cloves, cover tightly with foil, and smoke for 2 more hours until tender (200°F-205°F). → Shred the lamb, mix in the roasted garlic, and assemble inside warmed pitas with tzatziki, feta cheese, and fresh diced vegetables.
Cooking Steps
Brief Cooking Order
Trim excess fat and season the leg of lamb with olive oil, fresh rosemary, Holy Cow Rub, and Garlic & Herb Seasoning. → Smoke the lamb at 250°F for about 4 hours until it reaches an internal temperature of 165°F. → Prepare the fresh Tzatziki sauce by mixing Greek yogurt, cucumber, herbs, lemon, garlic, and seasoning, then refrigerate. → Place the lamb in a pan with whole garlic cloves, cover tightly with foil, and smoke for 2 more hours until tender (200°F-205°F). → Shred the lamb, mix in the roasted garlic, and assemble inside warmed pitas with tzatziki, feta cheese, and fresh diced vegetables.
Introduction
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.
Step 1
Trim away only the hard fat from the leg of lamb. The silver skin can be left intact as it does not need to be removed for this cook.
Step 2
Apply a light coating of olive oil over the entire surface of the leg of lamb to act as a binder for the seasonings.
Step 3
Season the lamb by first applying the minced fresh rosemary so it adheres well, followed by a layer of Holy Cow BBQ Rub, and a final layer of Garlic & Herb Seasoning. Allow the rub to adhere for 15 to 60 minutes.
Step 4
Preheat your smoker to 250°F using post oak wood. Place the leg of lamb on the grate with the thicker end facing towards the firebox/heat source. Smoke for about 4 hours until the internal temperature reaches 165°F.
Step 5
While the lamb is smoking, prepare the Tzatziki sauce. In a bowl, combine the plain Greek yogurt, diced cucumber, lemon zest, minced garlic, chopped mint, chopped dill, and fresh lemon juice. Season with Holy Cow Rub (or salt and pepper) to taste. Mix well and place in the refrigerator.
Ingredients List
Important Notes
Allowing the seasoning to rest on the meat for at least 15 to 30 minutes before smoking helps build a better bark.
No extra liquid is needed in the pan during the wrap stage because lamb naturally releases a generous amount of flavorful fats and juices.
Mashing the roasted whole garlic cloves into the pulled lamb meat infuses the entire batch with a rich, mellow garlic aroma.
Making the tzatziki sauce in advance allows the herbs, lemon, and garlic to properly meld with the yogurt for a deeper flavor.
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