Grilled Lamb Gyro Wraps and Greek Tzatziki Sauce are made in minutes on the grill, place on a pita wrap with cool veggies and tzatziki sauce…
One lucky winner (that could seriously be you) will win a large Big Green Egg with a stand and accessories this summer in the Grill On The Green Sweepstakes. This giveaway has ended.
Enter your contact information, and select Delicious Table in the box; how did you hear about the sweepstakes to be eligible.
For the summer grilling season, I have partnered with True Aussie Beef and Lamb & Big Green Egg. My new aussome Aussie friends provided lot’s of beef and lamb to grill and Big Green Egg sent a gorgeous large grill that we love for many reasons.
More recipes are in the works for Aussie Lamb and Beef, so get your grill skills ready!
Thanks again, True Aussie Beef and Lamb & Big Green Egg for sponsoring this post, it has made our summer delicious…
My husband Anthony has been asking for years to make grilled lamb. Well honey, I finally made it for you. He is looking darn happy about it..don’t you agree?
Cooking Tips for an Aussome Grill Party:
1. Bring your meat up to room temperature before cooking— and prevent it from drying out.
2. Grass-fed meats like Aussie beef and lamb require less cooking time—about 30% less is a good rule of thumb.
3. Allow steaks, chops, and roasts to rest 5-10 minutes before cutting—it keeps them nice and juicy.
4. For extra juicy meat and easy cleanup, slice cooked meat on a rimmed baking sheet or roasting pan. Plate the meat then pour the juices on top.
True Aussie Beef and Lamb Busted Myths:
Myth: It’s “gamey”
Truth: Its flavor is actually closer to what Mother Nature intended because the animals only eat lush, green and abundant pastures. Australian lamb is mild and almost nutty in flavor and aroma.
Myth: It’s dry
Truth: Only if you over-cook it. Seared in a hot pan or grill, grass-fed beef and lamb are more tender, flavorful and juicy between rare and medium. Cuts like legs and shoulders require a longer cook time, low and slow is the best way to go.
Myth: My kids won’t like it!
Truth: Why not? Grass-fed beef and lamb are mild in flavor, juicy and tender. And we tested lamb with kids (without telling them), and they loved it!
People Rave About The Big Green Eggs because…
You can grill, smoke, bake, and roast all on your BGE.
This grill gets hot! And you can grill fast at high temperatures.
BGE grills use lump charcoal; no artificial charcoal additives or lighter fluid here!
The flavor of food grilled on the BGE is amazing, it adds a nice smoky flavor.
Temperature is controlled by the bottom and top vents, giving accurate temperatures.
Ceramic cookers are heavy and hold the heat. BGE grills stay hot until you decide to cool it down.
You can add wood for a smokier flavor: apple, cherry, hickory, oak or pecan.
EGGheads (Big Green Egg Fans) love all the BGE accessories to create delicious dishes.
- 1 cup Greek yogurt
- 1 garlic clove minced
- 1/2 cucumber seeded peeled
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh mint minced
- pinch of salt and pepper
- 1/4 cup diced red onion
- 2 garlic cloves minced
- 1/4 cup breadcrumbs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- 1/2 cup feta cheese crumbled
- 1 egg
- 3 lb Aussie grass-fed ground lamb
- 4 pita wraps
- toppings: chopped tomatoes parsley, and cucumber
- chilled tzatziki sauce
Using a whisk, mix Greek yogurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.
Cover and refrigerate for 1-2 hours, this helps the flavor.
1. Preheat your Big Green Egg or grill to 400 degrees.
2. Soak wood skewers in cold water for 1 hour, or use metal skewers.
3. In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta. Mix well, then crack in one egg and add ground Aussie lamb. Using clean hands or a spatula, combine until it comes together. Use a medium size ice cream scoop and then roll the lamb meatballs to almost 3" in size, as they will shrink on the grill.
4. Push 4-5 lamb meatballs onto each skewer leaving space in between.
5. Grill for 5-6 minutes per side at 400 degrees on your Big Green Egg or grill turning every 5-6 minutes until nicely brown.
Place 3 Aussie lamb meatballs onto the pita, sprinkle on chopped tomato, cucumber, and drizzle with tzatziki sauce. Garnish with parsley, And Be Aussome!
chopped: cucumber, tomato, and tzatziki sauce.
Sassy wants a bite of Lamb Gyros!
Thanks again to True Aussie Beef and Lamb and Big Green Egg for sponsoring this post for Grilled Lamb Gyro Wraps and for partnering with Delicious Table to use their delicious lamb and the wonderful BGE grill for this recipe.
Own your party, and grill all summer…
All The Best Dishes,
PS ~ Enter to win!
Try these delicious Grilled Lamb Chops with Parmesan Mint Pesto and Grilled Peaches at your next grill party!
Or these elegant Cabernet Rosemary Grilled Rack of Lamb with Watermelon Skewers….ready in 45 minutes!