Step

• Step 1

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

  Ingredients

  • 1  Leg of Lamb

• Step 2

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

  Ingredients

  • 1  lemon, juiced

  • As Needed olive oil

  • As Needed Traeger Big Game Rub

• Step 3

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

• Step 4

  Roast the lamb for 30 minutes.

  00:30

  500 ˚F / 260 ˚C

• Step 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

• Step 6

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

  Ingredients

  • 2 Cup Yogurt, Greek

  • 2  English Cucumber

  • 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

• Step 7

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

  Ingredients

  • 12  Pitas

• Step 8

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

• Step 9

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

  Ingredients

  • 3  diced Roma tomatoes

  • 1  red onion, sliced

  • 8 Ounce Cheese, Feta

• Step 10

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