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BBQ Lamb Wraps

Difficulty 1/5
Prep time 20 mins

Cook time 2 hours
Serves 4-6

Hardwood Apple

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.



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


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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