Skip to Main Content
Find a Store
Support
BBQ Lamb Wraps

BBQ Lamb Wraps

By Traeger Kitchen

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.

Prep Time

1 Hours

Cook Time

2 Hours

Pellets

Apple

Ingredients

Number of people serving

4

Activating this element will cause content on the page to be updated.
Units of measurement:
main
1 Leg of Lamb
1 lemon, juiced
As Needed olive oil
As Needed Traeger Big Game Rub
2 Cup Yogurt, Greek
2 English Cucumber
2 Clove garlic
2 Whole lemon zest
4 Tablespoon fresh chopped dill
2 Tablespoon fresh mint leaves
To Taste kosher salt
To Taste black pepper
12 Pitas
3 diced Roma tomatoes
1 red onion, sliced
8 Ounce Cheese, Feta

Step

  • 1

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

  • 2

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

  • 3

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

  • 4

    Roast the lamb for 30 minutes.

    500 ˚F / 260 ˚C

    00:30

  • 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.

    350 ˚F / 177 ˚C

    140 ˚F / 60 ˚C

  • 6

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

  • 7

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

  • 8

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

  • 9

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

  • 10

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

My Notes

In order to add notes for this recipe, you must log in or create an account.