Smoked BBQ Lamb with Tzatziki
A butterflied leg of lamb rubbed with Greek seasoning and slow smoked to pull-apart tenderness, served with home made Tzatziki.
|Preparation Time:||30 minutes|
|Cooking time:||4 hours slow cooking|
- 2kg butterflied leg of lamb
- olive oil
- 1 1/2 tablespoons apple cider vinegar
- GREEK SPICE RUB
- 1 lebanese cucumber
- 1 clove garlic, crushed
- 1 cup Greek-style natural yogurt*
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped dill or parsley, optional
- 1 tablespoon brown sugar
- 1 tablespoon dried Greek oregano
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon lemon pepper
- 1 tablespoon smoked paprika
- 1 tablespoon sea salt
Rub lamb all over with olive oil and coat in Spice Rub. Combine apple cider vinegar with 1/2 cup water in a spray bottle and use to spray the top surface of the meat. Cook covered in a preheated bbq smoker (eg. Traeger) at 135°C until the internal temperature of the meat reaches 90°C, spraying every 1 hour and checking the temperature regularly. Wrap in brown bbq paper and rest for at least 30 minutes or up to 2 hours before slicing and serving with Tzatziki.
Combine all ingredients together.
Cut cucumber in half lengthways. Scoop out and discard seeds. Grate the cucumber and squeeze out excess moisture. Combine with garlic, yogurt, salt, oil and dill, if using. Season to taste. Refrigerate until required. Serve drizzled with a little extra olive oil and a sprinkling of dill.
To produce a thick and creamy style of tzatziki, strain the yogurt beforehand in a piece of muslin suspended over a bowl to catch the whey, for an hour or two, or even overnight in the fridge. The longer you strain it, the thicker it will become.