Smoked Lamb Gyro's (with lots of Q-View)

Discussion in 'Lamb' started by ryschoo, Apr 17, 2013.

  1. ryschoo

    ryschoo Fire Starter

    Last week I picked up a boneless lamb leg from Costco not knowing what I was going to with it, just wanted to try smoking something new. After searching around the forum for recipes and soliciting ideas I decided to make some home made gyro's along with a smoked chicken, at the families request. I ended up smoking the lamb and chicken this past Sunday.

    I started off by peeling and slicing fresh garlic

    Made small slices into the lamb and inserted the garlic slivers throughout one side of the meat.

    I then mixed my ingredients to make a marinade:
    Fresh chopped rosemary and oregano

    Marinade mixed together and ready to be applied
    EVOO, rosemary, oregano, salt, pepper, and fresh lemon juice.

    Marinade is rubbed all over the lamb and tied together.

    The lamb is wrapped up tightly and ready to sit in the fridge for about 6 hours.

    While waiting for the lamb to bath in the marinade I made some Tzatziki sauce for the gyro's. Wanted to give the favors time to play together before serving.
    Cucumber, plain yogurt, salt, dried oregano, lemon juice, garlic powder, and EVOO

    6 hours later the lamb leg is prepped and rubbed down.

    The whole chicken had been brining over night and has been rubbed down with Jeff's rub (goes great on chicken)

    Both the chicken and lamb leg are in my WSM and smoking away in a mixture of apple and cherry wood.

    at this point there was nothing to do but wait and enjoy a few cold beers. The weather this past weekend was perfect in Phoenix for golf on Saturday and smoking on Sunday. My dog Harley is sure enjoying it!
    From a distant he reminded me of a dead calf from back on the farm, but this dog will lay out and sun himself even it is hotter outside than it is in my smoker.

    Anyway back to the smoke!

    Chicken is done and smells fantastic.

    Lamb is done and ready to be sliced thin for the gyro's. I smoked it to 145 IT and then foiled it and wrapped it in towel and placed it in a cooler for about an hour to rest. The IT climbed higher than I had hoped for during this time to 157 IT. It was wanting it to be closer to medium-rare than medium but it still turned out great, juicy and flavorful.

    Dinner is served! (Forgive my paper plates)
    Lamb gyro with homemade Tzatziki sauce, diced fresh tomatoes, sliced red onion, a healthy squirt of sriracha, served on a warm pita. Paired with the wife's homemade pasta salad, wild rice, and skewers of sliced cherry tomatoes, fresh mozzarella cheese, fresh basil, and an olive oil coating.

    The whole family loved the meal and I will make it again for sure. The best part was the meat and Tzatziki sauce only got better in time, I think the left overs were better than the original. Thanks for viewing!
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good, well done.
    Last edited: Apr 17, 2013
  3. 05sprcrw

    05sprcrw Smoking Fanatic

    That has my mouth watering! Great job and it now has me craving gyros something terrible!
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  Nicely done...

  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow, that looks great! Love gyro's saving this one for later!
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

  7. werdwolf

    werdwolf Master of the Pit OTBS Member

  8. acres87

    acres87 Fire Starter

    Thanks for sharing, I recently got a lamb, raised right, butchered poorly....quite a shame. Looking for ways to salvage, cover the taste of my lettermans jacket.
  9. How fantastic! Just your herbs on the lamb even, looked so very beautiful!!! To follow your step-by-step here was such a treat! Beautiful! Cheers! - Leah
  10. shoneyboy

    shoneyboy Master of the Pit OTBS Member


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