And Ewe Were One: Dub Shack BBQ Presents Lamb Gyros

Before we get started, gyros is pronounced (EU-ros) not (guy-ros). Our friends who own Greek restaurants have been letting us slide too long with our American mispronunciations so this is the "make it right" moment. 

With that being said...let's get into the show.

This is the final week of regular season GAC football, and I hope the alma mater destroys the archrival across the street for bragging rights among students and alumnae alike at both schools – and repeats it the next year by preventing another Ouachita graduate from ascending into the Governor’s Mansion – the Tailgating for Everyone series has been a challenging yet fun way to come up with a different weekly gameday recipe during football season. I did not use every single idea that floated around in my back pocket as I need to save the remaining ones for bowl season and NBA All-Star Weekend but if you ask nicely, your wish may be granted. Don’t forget to purchase the sauces from your friendly pitmaster!

For today’s cook you need the following ingredients:

INGREDIENTS*

One boneless leg of lamb (mine was 3 lbs.)

Dijon mustard

Meat Church’s Holy Cow BBQ rub

Tzatziki sauce

Pita bread or flatbread

Diced tomatoes

One onion, diced

Lettuce

Cucumber, if desired

Feta cheese

*Make it your own. I don’t care for cucumbers and my wife dislikes onions, so do it the way you like

STEP ONE. Before we get started cooking the lamb, you can always make your own tzatziki sauce (I got lazy and snagged my bottle from Wal-Mart. Should you be surprised?). Using Dijon mustard as a binder, season the the leg with Holy Cow and set it aside for 1-24 hours in the refrigerator.

STEP TWO. Preheat the grill for medium heat and brush the grates lightly with vegetable oil or spray with cooking spray. As it warms up, remove the leg from the refrigerator and allow it to come to room temperature. Sear the seasoned lamb for a few minutes on each side, then let do its magic indirectly until its internal temperature is 145 degrees. Be certain to check the temperature regularly to prevent overcooking this lean protein!

STEP THREE. Once it reaches 145 degrees in the thickest part, pull it from the grill and wrap in aluminum foil for twenty minutes to redistribute the juices. Following that rest, slice and dice into small pieces.

STEP FOUR. Assemble gyro sandwiches by placing the portions on the pita, topped with Tzatziki sauce, tomato, lettuce, onion, cucumber, and feta cheese. Serve with French fries on the side and enjoy!

This concludes the Tailgating for Everyone series. During the past eleven weeks of Reddie football, I have tried to stick to handheld items with one exception as BBQ spaghetti had to find its way into the rotation. There are some foods that I wish I had squeezed onto the list such as BBQ bologna; the real rib sandwich (not that junk from McDonald’s); shotgun shells; turkey wings;  and meatball sliders but those might find themselves on the Super Bowl Sunday/NBA All-Star Weekend menu along with more smoked cream cheese – or if someone wants to bring back the Weird Beer Christmas party, a preview may be warranted. As always, be blessed, be safe, tell everyone that every day is a GREAT day for Dub Shack BBQ, and thanks for supporting the movement!