Mediterranean Lamb Loin Pita made on Kamado Joe with Chef Eric Gephart

lamb loin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat and pork is often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese has fewer calories and ricotta is often less costly.

tzatziki sauce

🥗Healthier: yogurt with herbs

💰Cheaper: sour cream

Using yogurt with herbs maintains flavor while reducing calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with health benefits.

Pick up lamb from Woodnickel Farm and examine it.

Trim off the fat cap and flap meat from the lamb loin using a flexible fillet knife.

Remove silver skin from the lamb loin to ensure tenderness.

Season the lamb loin with blackening seasoning, salt, and olive oil.

Preheat the Kamado Joe grill to 400°F and set up a cast iron griddle on the grill.

Sear the lamb loin on the cast iron griddle, cooking for about 15 to 20 minutes until done.

Prepare the cucumber by smashing it with the butt of a knife to keep it crunchy, then place it in a bowl.

Add salt, pepper, red wine vinegar, lemon juice, and chopped parsley to the cucumber and mix well.

Slice half an onion thinly to use as a garnish.

Char the tomatoes on the grill for added flavor.

Let the lamb rest after cooking, checking that it reaches about 130°F.

Slice the lamb loin into bite-sized pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens