Smoked Lamb Rack is dry marinated in a homemade spice mixture overnight. Then it is smoked in the grill to a perfect medium-rare.
Lamb Souvlaki are lamb wrap that uses pita bread, Along with the seasoned and grilled lamb there are tomatoes, onions, lettuce, and tzatzki sauce. They can be served for lunch or dinner.
The lamb is seasoned with a savory mixture of spices before being grilled. You can cook the lamb slightly pink or all the way through, depending on your preference.
Wraps make a great camping or backyard meal option as you can easily hold the wraps to eat them without the burden of too many dishes to deal with afterwards.
2 tablespoons paprika
1 teaspoon garlic powder or granulated
1 teaspoons onion powder or granulated
2 teaspoons dried rosemary
extra virgin olive oil
salt and pepper, to taste
3 lamb backstraps
1 whole cos (romaine) lettuce
4 pita wraps
2 tomatoes, sliced
2 spring onions, sliced
tzatziki sauce, to taste
Mix the paprika, garlic powder, onion powder, sweet paprika, and olive oil to create the lamb seasoning. Add the lamb back-strap and cover in the seasoning.
Preheat the grill for direct cooking over charcoal.
Remove the lamb from the seasoning then salt and pepper to taste before placing on the grill. Sear the lamb for a minute or two on each side. Remove from the heat and let rest for 10 minutes.
Over the hot grill add the cos lettuce cut in half. This will provide some char flavor, but the inside of the lettuce still remains crisp.
Lay out the pita bread ready to make the wrap. You may place for a short time over the grill to pre-warm and add some extra flavor.
Place a few lettuce leaves, tomato slices, and spring onion slices on each pita bread.
Slice the lamb thinly against the grain then add to the pita. Top with the tzatziki sauce. Wrap and serve.