Hanging Leg of Lamb Gyros

Cook Time

180 mins

Cooking Method

Smoke

Cuisine

Greek

Difficulty

Moderate

Prep Time

60 mins

Servings

8 – 10



Ingredients


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

8-10 Pita

large wedge chop Red Onion

1 tbsp Rosemary Leaves, dried

⅔ cup Scallions, chopped

3 tbsp, coarse Sea Salt

½ tbsp Thyme, Dried

Tzatziki Sauce

1 Vine-Ripe Tomato, chopped



Cooking Instructions


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.


How to Make Homemade Tzatziki Sauce

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.


Wood Pellet Recommendation

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.

  1. Fire up your Pit Boss Lockhart Grill and preheat to “Smoke” mode. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. In a food processor, combine grapeseed oil, lemon juice, mustard, scallions, garlic, rosemary, thyme, salt and pepper. Process until it forms a thick marinade.
  3. Score the fat cap of the lamb, then truss with butcher’s twine. Pour two-thirds of the marinade onto the leg of lamb to cover completely. Set remaining marinade aside for vegetables. Wrap the lamb in foil and marinate at room temperature for 1 hour.
  4. Place the lamb in the smoking cabinet by hanging truss from S hooks. Insert temperature probe and smoke for 45 minutes. Increase the temperature to 400°F.
  5. Bring the upper cabinet temperature to 225 to 250°F (If you’re using a grill or vertical smoker, set your temperature to 225°F). Once it has reached this temperature, make sure the upper chimney caps are fully open, and you can lower the grill temp to 300°F. As long as the cabinet doors remain closed this should maintain temperature in the upper cabinet.
  6. Smoke the lamb until the internal temperature of the meat reaches 135°F, about 3 hours.
  7. While the lamb is cooking, skewer together red onion and mushrooms. Brush with remaining marinade, then transfer to grill with sear slide open, 3 to 5 minutes. In a small bowl combine 1 tbsp of grapeseed oil and 1 tsp of oregano and brush lightly over pita breads. Grill pita bread to warm while skewers are on the grill.
  8. Remove the leg of lamb from the smoker and loosely cover with aluminum foil. Rest the meat for 30 minutes before slicing.
  9. Thinly slice the lamb, and serve in warm pita with grilled mushrooms and onions, and chopped tomatoes, and tzatziki, if desired.


Special Tools


  • Aluminum Foil
  • Basting Brush
  • Butcher’s Twine
  • Food Processor
  • Kitchen Knife
  • Meat hooks or S hooks
  • Metal Skewers
  • Small Bowl


Bigger. Hotter. Heavier. Tip


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.



Diet Info


  • Flexible Dieting


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