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BBQ Lamb Wraps

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Apple

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.

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  • 1 (6-7 lb) leg of lamb

  • 1 To Taste Juice of 1 lemon, or as needed

  • Olive oil

  • Traeger Chicken Rub

  • 12 Pitas, for serving

  • 3 Whole Roma tomatoes, sliced, for serving

  • 1 Whole Red onion, halved and sliced, for serving

  • Ounce Feta cheese, crumbled, for serving

  • French fries, for serving, optional

Tzatziki Sauce

  • 2 Cup Greek yogurt

  • 2 Whole English cucumbers, seeded and finely chopped

  • 2 Clove garlic, finely minced

  • Zest of 2 lemons

  • Juice of 2 lemons

  • 4 Tablespoon Fresh chopped dill

  • 2 Tablespoon fresh chopped mint

  • Kosher salt

  • Black pepper

  • 1

    Remove the leg of lamb from the refrigerator and let the lamb come to room temperature. Rub the outside of the lamb with the lemon juice, then the olive oil. Season with Traeger Chicken Rub.

    • 1 (6-7 lb) leg of lamb

    • 1 To Taste Juice of 1 lemon, or as needed

    • As Needed Olive oil

    • As Needed Traeger Chicken Rub

  • 2

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 3

    Insert the probe into the thickest part of the roast, avoiding the bone and any large pockets of fat, if applicable. Place the leg of lamb directly on the grill grates. Close the lid and cook for 30 minutes. Reduce the grill temperature to 350°F and continue to cook until the internal temperature reaches 140°F for medium-rare.

    350 ˚F

    140 ˚F

  • 4

    Make the tzatziki sauce. In a medium bowl, add the yogurt, cucumbers, garlic, lemon zest and juice, dill, mint, and season with salt and pepper. Stir well to combine, then cover and refrigerate until ready to use.

    • 2 Cup Greek yogurt

    • 2 Whole English cucumbers, seeded and finely chopped

    • 2 Clove garlic, finely minced

    • Zest of 2 lemons

    • Juice of 2 lemons

    • 4 Tablespoon Fresh chopped dill

    • 2 Tablespoon fresh chopped mint

    • To Taste Kosher salt

    • To Taste Black pepper

  • 5

    During the last 15 minutes of cooking, warm the pitas. Wrap the pitas in aluminum foil and place directly on the grill grates to warm through.

    • 12 Pitas, for serving

  • 6

    Remove the leg of lamb and pitas from the grill. Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices. Build the wraps by filling a warm pita with lamb, tzatziki sauce, diced tomato, red onion, and crumbled feta on top. Serve with fries and a side of tzatziki sauce. Enjoy!

    • 3 Whole Roma tomatoes, sliced, for serving

    • 1 Whole Red onion, halved and sliced, for serving

    • Ounce Feta cheese, crumbled, for serving

    • As Needed French fries, for serving, optional

Cooking Notes

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