Ingredients
- tzatziki sauce:
- 1 ( 4 to 5 lbs.) boneless leg of lamb, trimmed of visible fat
- 5 cloves garlic, peeled and cut into 20 slivers
- 1/4 cup extra-virgin olive oil
- 3 tab. fresh lemon juice
- 4 cloves garlic, minced
- 2 tab. chopped fresh oregano
- 1 tab. chopped fresh rosemary
- 1/2 teas. salt
- 1/2 teas. black pepper
- Essence
- 16 pita breads
- tzatziki sauce
- chopped tomatos
- 1 med. cucumber, peeled , sliced in half and seeded and finely chopped
- 1/8 teas. plus 1/4 teas. salt
- 1 cup plain yogurt
- 1 tab. olive oil
- 1 teas. fresh lemon juice or white wine vinegar
- 1 teas. minced fresh dill or oregano leaves
- 1 teas. minced garlic
- 1/2 teas. Essence
Preparation
Step 1
With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 hours and up to 6 hours, turning occasionally.
Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to med. heat.
Remove the lamb from the marinade and place on the grill. Cook turning occasionally until the meat reaches an internal temperature of 145 degrees for med-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki sauce and chopped tomatoes, and serve.