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    BBQ Lamb Wraps

    BBQ Lamb Wraps

    By Traeger Kitchen

    Be the hero of the gyro with smoke-roasted leg of lamb, creamy tzatziki, red onions, tomatoes and feta wrapped and tucked into warm pita.

    Prep Time

    1 Hours

    Cook Time

    2 Hours

    Pellets

    Apple

    Ingredients

    Number of people serving

    4

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    Units of measurement:
    main
    1 Leg of Lamb
    1 lemon, juiced
    As Needed olive oil
    As Needed Traeger Big Game Rub
    2 Cup Yogurt, Greek
    2 English Cucumber
    2 Clove garlic
    2 Whole lemon zest
    4 Tablespoon fresh chopped dill
    2 Tablespoon fresh mint leaves
    To Taste kosher salt
    To Taste black pepper
    12 Pitas
    3 diced Roma tomatoes
    1 red onion, sliced
    8 Ounce Cheese, Feta

    Step

    • 1

      Remove from the refrigerator and let the lamb come to room temperature.

    • 2

      Rub the outside of the lamb with the lemon juice, then the olive oil. Season with Traeger Big Game rub.

    • 3

      When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    • 4

      Roast the lamb for 30 minutes.

      500 ˚F / 260 ˚C

      00:30

    • 5

      Reduce the heat to 350℉ and continue to cook until the internal temperature in the thickest part of the meat but not touching bone - is 140℉ for medium-rare.

      350 ˚F / 177 ˚C

      140 ˚F / 60 ˚C

    • 6

      While lamb is roasting, combine all ingredients for tzatziki sauce in a mixing bowl and mix to combine. Place in fridge to chill.

    • 7

      The last little bit of cooking, take the pittas and wrap in aluminum foil and place on grill to warm.

    • 8

      Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices.

    • 9

      Build the wraps by filling a warm pita with lamb, tzatziki sauce, diced tomato, red onion, and feta crumble on top.

    • 10

      Serve with fries and a side of the tzatziki. Enjoy!

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