BBQ Lamb Wraps

Ingredients

Units of Measurement:

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Steps

• 1

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

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  Ingredients

  • 1 (2-1/2 to 3 lb) deboned leg of lamb

• 2

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

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  Ingredients

  • 1 lemon, juiced

  • As Needed olive oil

  • As Needed Traeger Big Game Rub

• 3

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

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• 4

  Roast the lamb for 30 minutes.

  

  Grill: 500 ˚F

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• 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.

  

  Grill: 350 ˚F

  

  Probe: 140 ˚F

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• 6

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

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  Ingredients

  • 2 Cup Greek yogurt

  • 2 English cucumbers, cut into 1 inch cubes

  • 2 Clove garlic

  • 2 Whole lemon zest

  • 2 Whole lemon, juiced

  • 4 Tablespoon fresh chopped dill

  • 2 Tablespoon fresh mint leaves

  • To Taste kosher salt

  • To Taste black pepper

• 7

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

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  Ingredients

  • 12 Pitas

• 8

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

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• 9

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

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  Ingredients

  • 3 diced Roma tomatoes

  • 1 red onion, sliced

  • 8 Ounce feta cheese

• 10

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

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