• BBQ Lamb Wraps
 
  • BBQ Lamb Wraps
 

BBQ Lamb Wraps

BBQ Lamb Wraps
0.0
0.00BBQ Lamb Wraps
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  • Difficulty1/5
  • Prep time20 mins
  • Cook time2 hours
  • Serves4 - 6
  • HardwoodApple

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.

Ingredients

Lamb:

  • 1 Leg of Lamb (6-7 lb)
  • juice of one lemon
  • olive oil
  • kosher salt, to taste
  • 3 roma tomatoes, sliced
  • 1 red onion, cut in half and sliced into half moons
  • 8 oz feta cheese, crumbled

Tzatziki Sauce:

  • 2 cups greek yogurt
  • 2 english cucumbers seeded and finely chopped
  • 2 cloves garlic, finely minced
  • zest of 2 lemons
  • juice of 2 lemons
  • 4 tbsp fresh dill
  • 2 tbsp fresh mint
  • kosher salt to taste
  • black pepper to taste

Lamb:

  • 1 Leg of Lamb (6-7 lb)
  • juice of one lemon
  • olive oil
  • kosher salt, to taste
  • black pepper, to taste
  • 1 Traeger Big Game Rub
  • 12 pitas
  • 3 roma tomatoes, sliced
  • 1 red onion, cut in half and sliced into half moons
  • 8 oz feta cheese, crumbled

Tzatziki Sauce:

  • 2 cups greek yogurt
  • 2 english cucumbers seeded and finely chopped
  • 2 cloves garlic, finely minced
  • zest of 2 lemons
  • juice of 2 lemons
  • 4 tbsp fresh dill
  • 2 tbsp fresh mint
  • kosher salt to taste
  • black pepper to taste

Preparation

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

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

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Roast the lamb for 30 minutes. Reduce the heat to 350 degrees F and continue to cook until the internal temperature in the thickest part of the meat but not touching bone - is 140 degrees F for medium-rare.  

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

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

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

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

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

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  • Difficulty1/5
  • Prep time20 mins
  • Cook time2 hours
  • Serves4 - 6
  • HardwoodApple