This is one of our more basic recipes, yet super delicious!
Meat Church How To YouTube Video: https://youtu.be/LCXGE53Zysc
- 1 leg of lamb
- 8 garlic cloves
- Meat Church Holy Cow
- Meat Church Garlic & Herb
- 1 T fresh rosemary, minced fine
- 2 C Greek yogurt
- 1 cucumber, peeled and diced small
- 2 lemons zest
- 2 lemons, juice
- 4 T fresh dill, minced
- 2 garlic cloves, minced fine
- 2 T fresh mint, minced fine
- Meat Church Holy Cow to taste (sub S&P)
- pita bread
- diced cucumbers, red onion & tomato
Prepare your smoker or pellet grill
Prepare your smoker at 250 degrees. We used post oak for this cook. Otherwise we recommend hickory or pecan wood for this smoke.
Prep the lamb
Remove any hard fat from the lamb.
Apply a light coat of a neutral cooking oil such as olive oil as a binder.
Season with the minced rosemary.
Season with Holy Cow.
Season with Garlic and Herb.
Allow to adhere for at least 15 minutes.
Smoke the lamb
Place the lamb in the smoker. If you are using an offset smoker place the larger end towards the fire.
Smoke until 165 internal temperature. That took 4 hours for a 4.75lb leg of lamb in this video.
Make the tzatziki sauce
While the lamb is smoking make the tzatziki sauce. Mix all of the ingredients in a small bowl. place in the bowl in the refrigerator.
Finish the lamb
Remove the lamb from the smoker.
Place it in a 1/2 pan. Place the garlic cloves in the plan. Cover with foil and return to the smoker.
Smoke the lamb until it's tender which is usually around 203 internal temperature.
Remove the pan from the smoker.
Using 2 forks pull the lamb. Incorporate all the roasted garlic and jus from the cook. Discard the bone.
Make the gyro
Lay down fresh pita bread. Top with pulled lamb, the homemade tzatziki sauce, diced cucumber, tomato, red onion and feta cheese. Enjoy!!