All the recent talk about lamb got me craving gyros. Some internet research and reading in the forums, I decided to give it a go.
A trip to Costco resulted in a 4lbs Leg of Lamb
I seasoned it with:
Marjoram
Mint
Kosher Salt
Black Pepper
Thyme
Onion Powder
Garlic Powder
Allspice
Rather than trimming the fat, I sliced it to get the flavor penetration. I figured like most other meats the fat cap would protect the meat and help keep it from drying out while it smoked (seemed to work)
It took about 4 hours to smoke to 140 IT. Interestingly, for a relatively small chunk of meat, I had temperature variations within the meat itself of 135-48 when I pulled it. (and the center was right at 140). So, next time I will rotate it a couple of times to try and get a nice even cook.
I pulled it out and let it rest for twenty minutes while I made the tzatziki sauce (More on that in a minute)
The lamb sliced beautifully and I was able to get nice thin strips.
A quick intermission for the Tzatziki sauce before we get to the final product (queue intermission music)
I'll be honest, I had no idea how to make tzatziki sauce. I'd eaten it before, but I had no idea how it was made. Luckily for us, we have a world of knowledge at our fingertips. Basic ingredients were as follows:
Plain Yogurt
Shredded cucumber
Lemon zest
Lemon juice (I probably used a little too much, so be careful)
Minced Garlic
Minced Fresh Mint
Throw all the ingredients together and you get tzatziki sauce
Then you dice the tomato, slice the onion and you start assembling gyros.
About 5 hours later you too can be a Gyro Hero
As always, thanks for following along, and let me know if you have any questions
A trip to Costco resulted in a 4lbs Leg of Lamb
I seasoned it with:
Marjoram
Mint
Kosher Salt
Black Pepper
Thyme
Onion Powder
Garlic Powder
Allspice
Rather than trimming the fat, I sliced it to get the flavor penetration. I figured like most other meats the fat cap would protect the meat and help keep it from drying out while it smoked (seemed to work)
It took about 4 hours to smoke to 140 IT. Interestingly, for a relatively small chunk of meat, I had temperature variations within the meat itself of 135-48 when I pulled it. (and the center was right at 140). So, next time I will rotate it a couple of times to try and get a nice even cook.
I pulled it out and let it rest for twenty minutes while I made the tzatziki sauce (More on that in a minute)
The lamb sliced beautifully and I was able to get nice thin strips.
A quick intermission for the Tzatziki sauce before we get to the final product (queue intermission music)
I'll be honest, I had no idea how to make tzatziki sauce. I'd eaten it before, but I had no idea how it was made. Luckily for us, we have a world of knowledge at our fingertips. Basic ingredients were as follows:
Plain Yogurt
Shredded cucumber
Lemon zest
Lemon juice (I probably used a little too much, so be careful)
Minced Garlic
Minced Fresh Mint
Throw all the ingredients together and you get tzatziki sauce
Then you dice the tomato, slice the onion and you start assembling gyros.
About 5 hours later you too can be a Gyro Hero
As always, thanks for following along, and let me know if you have any questions
