This is one of our more basic recipes, yet super delicious!
MeatChurch.com recipe: https://www.meatchurch.com/blogs/recipes/smoked-leg-of-lamb-a-gyro-with-homemade-tzatziki-sauce
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33 Comments
Looks too good❤
I’m trying to get my buddies to have a taco competitions and you are my secret weapon! I don’t think they stand a chance! Toughest decision is what taco to make first!
Making this over this coming weekend but I am using elk shoulder instead of lamb. Can’t wait to try this out.
I followed this recipe and boy o boy it was a hit.. i used more garlic and did a boneless leg of lamb. The juices this made after putting it in the pan were key to this being juicy after shredding.
Uh, use lime, bitch, not lemon in tzatziki. Others may disagree. That’s okay. Otherwise extremely awesome, but I’mma gonna let that baby leg rest a bit before pulling. That’s money!
We travel full time in a motor home and pull a Jeep. I have always had a out door kitchen at our Sticks and Bricks home. We sold everything a couple years ago. Now I buy a cheap off set smoker and use it for a few months and give it away when we leave. The two places that we spend the most time is Michigan in the summer and Texas in the Winter. I always make the typical mods to seal the smoker.
I’m Turkish and grew up with gyro but dang I never had smoked gyro! Definitely going on my list to do!!!
I was doing dishes while I'm listening to this video… as soon as Matt said he was "mad at it"…, I dropped my plate on the floor! 😂
What did he just say? 😂😂😂
Just curious Matt, why didn't you rest the lamb before pulling? I usually rest my pork butts for like 45 mins.
This was amazing. I mad this the week he posted this and it was phenomenal. I did have to use a smaller shank and I would advise if you do to make sure you do use braising liquid with the cloves of garlic.
Got myself some irish lamb to do on the 4th of july….great vid
You mean you don't know how to make leg of lamb Andy's favorite dish?
I did a trial run with a small boneless one that I found at Trader Joe's, and I will say this is one of the best cooks I've done so far. My wife and daughter, who weren't crazy about eating lamb, absolutely loved it and have requested another one 😂
Next one will be with a full bone-in leg. Thank you Matt for putting out great recipes like this!
My lamb shoulder is in the fridge uncovered with using a binder of garlic/olive oil paste and middle eastern seasoning with fresh rosemary. Cucumbers,mint from the garden for tzatziki as well-as fresh mators from our garden.May try leg one of these cooks.Thanks for the inspiration.
Sorry BUT??
A Gyro (pronounced YEE-row) is a Greek dish that is typically served on a pita. Made with STACKED meat that has been cooked on a Vertical Rotisserie, "gyro" means "round" in Greek. In Greece, gyros are traditionally made with pork, but chicken is also common, and the slices of meat are stacked on a spit.
YOU made Smoked PULLED Lamb!
Only place were you went wrong is that you didn’t add twice fried French fries. Every place that we went too in Greece they added the twice fried French fries and they were the best gyros I’ve ever had. Gotta try it and you won’t be disappointed.
American cheese is recycled motor oil and powdered cheez
I started using Naan instead of pita for my gyros and it was a game changer!
Made lamb leg last week. Was just great. But. To my mind lamb shoulder gonna be better to be made with this tecnology, it has more tissues which convert into collagen. As a result the whole thing will be more juicy. Plus cooking time will be some 30% less since shoulder is smaller.
Nice roast lamb , but that’s not a gyros !, gyros is cooked on a rotisserie over heat beads ,coals or charcoal , taking small cuts of meat on the outside as it cooks along the way . Again it looks pretty good for a roast .
Love cooking lamb! But that’s one recipe I’m definitely going to try.
You can even smoke mutton and make it good.
Trying to do this the best I can right now!!!
What kind of cheese did you use?
Ummm, yeah, I followed this recipe with the exception of using just SPG&paprika. First off, I’ve been to Greece. It did not turn out delicious. I wish that I would have smoked the leg of lamb at Med-rare. It would have been a lot better. I guess there’s a reason you don’t see a lot of pulled lamb recipes.
Costco had a deal and just picked up a boneless leg roast. Season the night before and embedded the meat with garlic cloves. Matt say take it to above 200, most other websites say above 175, I’m going to do what Matt says, with all the comments he can’t be wrong!
Remember to wring those cumber pieces out in paper towel
You left a lemon seed in the tzatziki
Gonna try a mesh between this recipe and traditional Mexican lamb barbacoa. Thanks for the recipe Matt.
Reminds me of my time in Graf. Love the videos!
165?! Why?! With the amount of money you make from your rubs, the least you could do would be to cook 4 of these at 10° intervals starting at 135. Then you could see for yourself how silly 165 is. This is why it's hard to deviate from sites like seriouseats.
Great Recipe, Next time try to add grapes vinegar instead of lemon in the tzatziki ….way way better, Cheers from Greece 🇬🇷
I'm from Texas and live in the Middle East. I smoke lamb as much as I do beef. You should try lamb Shoulder for pulled lamb, and try smoked lamb shank instead of traditional braised lamb shank. Give lamb Shoulder and shank a try.
I use olive wood as it is more available than Oak. Thanks for your videos.