1 tbsp Black Pepper
4 oz. Cremini Mushrooms
¼ cup Dijon Mustard
8, smashed Garlic Cloves
1 cup + 1 tbsp Grapeseed Oil, divided
5 lb, bone-in sirloin Leg of Lamb
⅓ cup Lemon Juice
½ tbsp + 1 tsp Dried, divided Oregano
large wedge chop Red Onion
1 tbsp Rosemary Leaves, dried
⅔ cup Scallions, chopped
3 tbsp, coarse Sea Salt
½ tbsp Thyme, Dried
1 Vine-Ripe Tomato, chopped
Once you try these smoky Hanging Leg of Lamb Gyros, you’ll have no reason to get them at a restaurant. The leg of lamb is marinated, trussed and smoked in the Pit Boss Platinum Series Lockhart Grill’s upper smoking cabinet until tender, juicy and perfectly medium-rare. Slice the meat up thinly and serve it on top of grilled pitas, fresh tomatoes, sautéed mushrooms and tzatziki sauce for a delicious and healthy meal.
If you prefer to make your own tzatziki sauce, it’s really simple! In a medium bowl, whisk together minced cucumber, Greek yogurt, sour cream, lemon juice, dill, salt and pepper.
*Sauce can be made up to 5 days in advance. Keep refrigerated until use.
The sweet and savory mix of Hickory, Apple, and Maple hardwoods in our Competition Blend Wood Pellets will provide the balance of flavors needed to enhance and elevate this recipe.
If you’re going to smoke this flat on the grill, you still need to truss with butcher’s twine to hold the leg of lamb together nice and compact.