Mix the rub ingredients and spread it on the non-fat side of the meat. Gently cover the meat with a baking paper and put it in the fridge overnight.
Prepare the tzatziki and the pickled onions and cool in the fridge for at least an hour. Take out the meat and let it rest at room temerature for at least an hour before you add it to the EGG.
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with a Disposable Drip Pan on the convEEGtor.
Place the lamb breast on the grid (fat side down) and cook for about 2-3 hours (the meat will be very tender and will easily separate from the bone).
Add the picanha about an hour after the lamb breast is in the EGG, for about 45-60 minutes until the internal temperature is approximately 155°F/68°C. Remove from the EGG; wrap in aluminum foil until serving.
Time for serving! Slice the lamb breast to bite size and the picanha to thin slices. Mix the two kinds of meat together; we recommend a 1:3 ratio of breast to picanha. Lightly grill the flatbread. Spread a nice amount of tzatziki over 2/3 of the flatbread; add the lettuce, tomato and a bit of the pickled onion.
Place the meat mixture on top of the veggies, roll and serve.
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