Smoked Leg of Lamb & a Gyro with Homemade Tzatziki Sauce
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- เผยแพร่เมื่อ 23 ส.ค. 2024
- This is one of our more basic recipes, yet super delicious!
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#MeatChurchBBQ #LegOfLamb #SmokedLamb
Can’t go wrong with lamb. Can’t go wrong with Meat Church!
Thanks so much for your videos! I am a Texan by birth. Grew up in Georgia. I consider myself a Southerner through and through! Lots of family through the Bible Belt. I hope to visit your store one day!
Lamb is massive in Australia and New Zealand.
A very classic flavour combo is garlic, rosemary and mint. You can glaze it will some Balsamic glaze when it's close to being cooked if you wish. Bloody beautiful when cooked lower and longer.
Looks amazing Matt. We have a huge Greek community in South Australia and Yiros is a delicacy in Adelaide. Traditionally, the lamb leg is cut into steaks then marinated in olive oil, garlic, lemon juice, oregano, thyme, cumin, paprika and salt an pepper and marinated overnight. Layer steaks onto a rotisserie skewer tightly with a gyro disc on either end, then cook on a rotisserie at 350 - 400f over open coals so the fat dripping into the charcoal smokes the meat. As the outside browns and cooks, keep cutting slices into a pan to expose the uncooked meat and continue the process. Best lamb you'll ever eat!!!
Costco, here I come. I NEED to make this! Knocked the Mexican Brisket out last weekend, this will be next on the list. Thanks, Matt! Cheers.
Enjoy!!
@Darrell Hartman yeah because Costco is the ONLY store that sells lamb.
@@johnlebzelter4208 shut up John
I wish lamb is more popular in the US. So farmers would raise them domestically. It's a great alternative to beef, pork, and chicken.
One reason folks don’t like lamb is because most of it is New Zealand or Australian. Those are wild grass fed first. While it may be healthier they are very gamey and earthy. American lamb is raised to be eaten. You can definitely taste the difference and is probably more palatable to folks. I like it better, but it’s harder to find.
@lowdownone Agreed. Welsh Lamb is heaven on a plate even though it's grass fed. Different grass, much sweeter flavor. Of course, almost nonexistent here.
Lamb used to be more popular in beef here in the United States because it is much easier and cheaper to produce and with less land
🇦🇺 lamb is great
@@lowdownone lol if you think NZ lamb is gamey then you don't like the taste of meat.
Matt, two things. 1) my cook has improved greatly since watching you and using your products! 2) based on your two videos with him, last weekend we loaded up the truck and traveled to Dayne's Craft Barbecue. We were not disappointed. His pulled pork was some of the best we have had. We spoke with him and he told us he bufferflies his pork prior to cooking. If you need an idea for a video, how about a butterflied pork butt? Thanks!
Man, just when I already had my weekend smoke plan you drop a new one on me. My daughter watching with me as always adds her nugget: “Dad. DO IT, lamb leg on tortilla has to be good!” 😂 thank you again!
Just a little advice, take a hot skillet with some olive oil throw your pita in the thing for about a minute per side you’re gonna get this nice brown crispy texture on the outside. Seriously it will take it to the next level.
We make our own yogurt. We strain it so it’s very, very thick. The thick yogurt helps so much when we make tzatziki at home. Even if you don’t make your own yogurt, try straining it with a cheese cloth prior to making your tzatziki.
Being in Australia and having a big greek population, we cook Lamb a lot. So good to see people around the world switching on to it! For a quicker, smaller lamb fix I often do little lamb rumps. Smoke and reverse sear them and slice them real thin with a brisket knife. So good for mid week.
I wish more people understood how cool and just amazing it is him and Meyhem Lauren cooked together 😂 I need you to get AB on the show! Anyways Amazing cook as always Matt !
I understand 🔥
Love Mayhem on FTD! Action Bronson is a national treasure.
Love how you always relate the video back to the viewers. Thanks Matt!
We love our lamb here in Australia, and since I have started to smoke it’s been on regular rotation in our house
“I’ve never made lamb”…is something I will soon not be able to say. Thanks for the tips. That looked amazing. You just can’t go wrong with a Meat Church cooking episode, especially when it involves a choice of meat that I’ve never cooked before.
Enjoy Jason!
@@MeatChurchBBQ I have 8 family members coming in the next couple of weeks for graduation, so I’ll be looking over your site for a few menu options. This should be fun!
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.
Love to see lamb videos! Chud always complains his views tank when he does one. But to me, smoked lamb is one of my favorites. Especially as gyro meat.
I really needed this a few weeks ago around Greek Easter. Wish I had known then about finishing it the way you did. Next time for sure. Thanks for pulling this one together Matt.
Matt, that looks INCREDIBLE! If you have some leftovers, throw some seasoned French fries in your next gyro for more of a street food feel. You won't be mad at it!
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!
You have won my friend . Amen.
Excellent as always! Just got my smoker assembled and seasoned! Looking forward to trying a bunch of Meat Church rubs and recipes. Thanks for doing what you do.
Awesome video! I love lamb gyros. Can’t wait to make this! Try adding the Greek Kalamata olives next time. Those olives will compliment your homemade tzatziki sauce and that feta cheese really well. 😃
Shoot yeah
Looks great, Matt. The Greeks are going to come for you. I live in the largest greek community in the US and these people don't mess around. LOL. I'm going to try this out on them!
I’ve been looking for years trying to find a recipe to make the plunge into the gyro world and you did it again! I’m mad with you it looks to easy to take this long!
I’ve been watching ur videos sense I got a smoker and I been listening to the whole it’s a guide line and and do some things a lil different bc still sticking to the guide line and it’s never failed
Those gyros were money at the Qbbq fest! Great job as always Matt!
We are from South Africa and lamb is a staple in our cooking. I love this recipe. It was delicious.
Leg of lamb and ground lamb is wonderful 😊 I get tied of turkey and chicken and I don't do pork, 7th Day Adventist, so this video is a life savior, thank you
The only "pita" I like as well. Meat is just too good, and meat church is gospel.
Awesome. I could not find the bone in lamb leg but found a boneless leg of lamb from Aldi that was pre-seasoned with rosemary and garlie. I added removed the wrapping that it came with and added a binder and some extra seasoning. I did do some extra trimming to remove that hard fat. Came out great! Love the channel.
Great stuff Matt. I love to see American BBQ incorporating lamb a little more into the repertoire. Try a little white or red wine in the tray one time. Leaves you with a great jus at the end. ❤
Love that you use both mint and dill. Most Greeks only use dill, and shred their cucumber. I like it chunky especially when cuccs are in season. Nice work!
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? 😂😂😂
Matt has lots of great videos, a few videos out there that immediately want me to make something. This is the latter. That looks freakin amazing. Thanks as always for the inspiration Matt!
Outstanding as always. I was wondering best way to do lamb, and since my wife lives gyros.. now I know! Thanks for sharing! Appreciate you, Matt!
Lamb doesn’t get enough love. Thanks for sharing
I haven't had lamb Matt but after watching your cooking video l feel that l will try some. I love using Holy Cow and l also have The Gospel rub too that is also awesome 👍. Lamb looked very delicious when you started shredded it, weird how it pulled apart when you took the foil off. My mouth got so watery when you took a bite of it.👏.
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.
Now your just showing off Matt, lamb!! This looks amazing.
I've never been so excited for someone else getting to eat something i won't 😂
Leg of lamb's on my bbq to do list!
Always an excellent presentation….I look for your presentations every Wednesday
Every week a perfect meal! Thank you Matt!!!
Thanks, I’m always looking for new ways to cook lamb. This recipe is on my todo list for sure! 🇬🇧
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!
Great video and super impressed the lamb was from New Zealand + bought at a Costco who have opened their first store in NZ just recently. Keep up the great mahi (work)
I do leg of lamb every Easter, last two years I used your Garlic and Herb.
Garlic and Herb is also a great compliment when roasting prime rib on rotisserie
So crazy you met Mayhem Lauren. Thats the chef combo I never thought I would have needed lol
Have smoked some lamb shoulders for pulled lamb - but have never tried leg of lamb - will have to give it a try
Just made this today. Incredible. Best thing to come out of my smoker.
Matt again another good video , I've been wondering about lamb , how to cook it , not a lamb fan but I will try this , thank you
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.
Threw me off with the "I'm kinda mad at it". Thought you better not be! 🤣🤣
Ontario lamb is by far and away the best lamb you can get in North America. Salt, pepper, oregano, garlic. Olive oil and lemon is all that should go on it.
If you can’t make your own yoghurt, Astro balkan style yogurt is what you should use. Grate one cucumber per pint of yogurt and strain till it’s almost like cheese. (Two days). Blend garlic with olive oil in the blender and add till almost saturated. Some black pepper to taste and stir. That’s it. That’s authentic.
Looks awesome. Can’t wait to try. Fingers crossed you may do a brisket flat recipe.
I might have to try Lamb. And, you are right about a simple cook... I am also agreeing that Holy Cow is my top 2 Meat Church rubs. Honey Hog is my other main rub. What it does to anything pork or chicken is wonderful...Thanks Matt for another nice video...
Thanks for the support Billy!
This looks awesome, Matt @meatchurch! I have a boneless leg of lamb in the freezer, and I just figured out what I'm gonna do with it! 😄👍
Gonna hit this up for my birthday next weekend.
Just did a leg of lamb,on my smoker,a week ago. The best I've ever had,and I've had lots of lamb,in my day.
Gonna try a mesh between this recipe and traditional Mexican lamb barbacoa. Thanks for the recipe Matt.
Oh man, that looks absolutely incredible!
Totally agree with taking off the hard fat so the meat flavours come through more! I do that every time plus it’s healthier! Great-looking gyros I bet the taste was amazing…
Wow, this is gonna be a good one!
Thanks for sharing!! I have wanted to try this for a long time and definitely have to get it done now!
We eat a ton of lamb here in Australia. So i love this recipe.
Man you just kept taking me back to deer breakfast sausage and squirrel gravy with the wild game.
Love lamb. Thank you for doing this!
Making this over this coming weekend but I am using elk shoulder instead of lamb. Can’t wait to try this out.
Hi, I'm a big fan of grilling, especially ribs, I'm just starting and practicing a lot, I've already burned several but I'm improving haha, I just discovered your channel and it's excellent, you explain everything perfectly, I'm a new follower, greetings from Mexicali Baja California, Mexico 😎🤙🏻
This is the most amazing video you've done yet!!
Love me some Lamb.... really glad you started doing a wrap up on your videos.... glad you are transparent on your cooks and keep up the good work... also do you think you might do a video on smoked duck? Would like to see that
Yes big lamb lover here. ❤
And I'm just down the road from you south east of Austin.
Reminds me of my time in Graf. Love the videos!
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.
Excellent recipe. One thing I like to do with my tzatziki is after chopping up the cucumber, I put it in a towel and squeeze out the water. I also add a little cream or olive oil to make it a little oozier.
Feta cheese is a game changer on basically anything. Going to have to try that one!
Nothing better than a gyro with kick ass tzatziki!!!!
Great video Matt! That lamb looked absolutely delicious! Thanks for this idea. I might even get my wife to try lamb this way. And if she won’t, more for me. Lol
Thanks for sharing!
Love it Matt! Great job as always
I’m Turkish and grew up with gyro but dang I never had smoked gyro! Definitely going on my list to do!!!
Love the wrap up video additions! Great job 👏
Man, it’s like you read my mind. I saw a lamb leg the other day at HEB and thought I needed to give it a try. Now I have a great method!
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.
Gyro City in Americus GA has really good gyros. Glad our Publix carries lamb we get it about twice a month. Great video.
Now this looks amazing
That looks amazing! I love lamb and wish it was more common in the US. One of my favorite things I ever bbq-ed was a butterflied leg of lamb with adobo sauce to take it in a Mexican direction. Maybe you could try that out in a future video. I made the adobo from scratch with dried chiles.
Sheesh Matt this video had me drooling from start to finish!! 🎉def gonna make this!
Traeger Prime Rib Rub on Lamb is also a game changer. I love my Meat Church Rubs aswell ☝️
Love cooking lamb! But that’s one recipe I’m definitely going to try.
Got myself some irish lamb to do on the 4th of july....great vid
Shouts to Meyhem Lauren! One of my favorite emcees!
Awesome as always! Trying this tomorrow. How about a beef jerky video Matt?
long over due for sure.
Here in Europe we eat a lot of lamb and also goat .....
Great food as always thanks man !!!!!
And eeeeeh one thing tzatziki is not a sauce it is a salade ! But is is tasteful .....
“Clearly the only pita(peta) that we support here at meat church” 😂
Excellent, cant wait to try this. Dang, another reason to head off to Costco! Loved the comment, clearly the only pita we support here!! I am sure that PETA is not a subscriber to your channel!
The only Pita!…. Best line every
You should try/educate your audience on smoked mutton in the style of the Western Kentucky BBQ folks. It's fantastic. Make some burgoo while you're at it. BBQ stews/soups are great.
I am definitely going to make this one!
Looks delicious. I'm going to smoke my first lamb shoulder tomorrow.
man, that looks delicious! And it happens to be I have a lamb shank in the freezer and it’s weekend 😎. BTW I love the way how you do your cooks, just easy going
Can't wait to try them! I made 2 spatched chickens and 8 of your Texas Twinkies on my Grand Champ XD this past saturday. My wife and son were actually pissed I only made 8! Guess what's this Saturday? Thanks bud!