Smoked Leg of Lamb Gyro

Name: Smoked Leg of Lamb Gyro
Prep time: 30 min + overnight chill
Cook time: 4–5 hr smoke + 10 min griddle
Yield: Serves 8–10
Ingredients: --- THE LAMB ---; 1 boneless leg of lamb (4–6 lbs); Hunt'n Buddy All Purpose Seasoning (generous all-over coat); Olive oil (as binder); --- THE DREDGE ---; 1 cup cornstarch; Sea salt; Dehydrated garlic; Cane sugar; Marjoram; Oregano; Parsley; Dehydrated lemon peel; Dehydrated onion; Citric acid; Sunflower oil; Lemon juice solids; --- LACTOSE-FREE TZATZIKI ---; 1 cup So Delicious unflavored coconut yogurt; 2–3 cloves garlic, minced; 1 tbsp white vinegar; 1 tbsp fresh lemon juice; 1/2 tsp salt; 1/2 cup cucumber, shredded (moisture squeezed out); --- TO BUILD ---; Homemade pitas (see Pita recipe) or store-bought; Romaine lettuce, roughly chopped; Red onion, thinly sliced; Kalamata olives (optional)

A boneless leg of lamb smoked low and slow to 150°F, chilled overnight, then sliced at 1/8-inch thickness on a meat slicer, dredged in seasoned cornstarch, and crisped on a Blackstone griddle until each slice is golden and crunchy. Built on homemade pitas with lactose-free tzatziki, fresh lettuce, a

--- THE LAMB ---
1 boneless leg of lamb (4–6 lbs)
Hunt'n Buddy All Purpose Seasoning (generous all-over coat)
Olive oil (as binder)
--- THE DREDGE ---
1 cup cornstarch
Sea salt
Dehydrated garlic
Cane sugar
Marjoram

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