Allow lamb to sit at room temperature for 30 minutes before baking.
Preheat oven to 375 degrees. Lightly coat a shallow baking dish with cooking spray.
Remove lamb from plastic packaging, leaving netting on.
For thinner roasts, cook for 15 minutes per pound, for larger roasts, 25 minutes per pound, or until the pop-up timer pops or a digital thermometer reads at 145 degrees.
Remove and allow to rest for 15 minutes before slicing or dicing, your preference.
Meanwhile, prepare vegetables and tzatziki sauce.
In a mixing bowl, combine chopped tomato, cucumber and red onion.
Drizzle with olive oil, toss and then add Kosher salt and black pepper. Toss again.
In a small mixing bowl, combine Greek yogurt, lemon juice, fresh dill, chopped cucumber, Kosher salt and grated garlic. Mix well.
Place back into the refrigerator until ready to serve.
To assemble, warm pita bread in the warm (cooling) oven for 3-4 minutes. This makes it easier to roll and less likely to tear.
Place a dollop of tzatziki in the center, followed by diced or sliced lamb, veggies and more sauce.
Roll your pita bread and enjoy!
If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
If your boneless leg of lamb is not seasoned, combine 1 tablespoon coarse Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon sweet paprika in a dish. Rub liberally over lamb roast and allow to marinate for 2-24 hours in a chilled area.