Garlic and Oregano Marinated Leg of Lamb Rubbed with Grilled Lemon, Yogurt Sauce and Grilled Pita

Serves: 8 Ingredients: 1 1/4 cup olive oil 10 cloves garlic, coarsely chopped 1/2 cup fresh oregano leaves 1/4 teaspoon coarsely ground black pepper 1 boneless leg of lamb, about 7 lbs Salt

Method: Place oil, garlic, oregano and black pepper in a blender and blend until a smooth paste. Pour mixture into a large shallow baking dish, add the leg of lamb and rub completely with the marinade. Cover and marinate in the refrigerator for at least 2 hours or up to 8. Remove from marinade and season with salt and pepper to taste. Preheat grill to medium high. Remove the lamb from the refrigerator and season on both sides with salt. Sear the lamb on both sides until golden brown, about 5-6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.

Grilled Lemons & Pita

Ingredients: 4 lemons, halved 1/4 cup olive oil 8 pocket less pita Salt and freshly ground pepper Method: Brush lemons with olive oil and season with salt and pepper to taste. Grill cut-side down for 3-4 minutes or until golden, turn over and continue grilling for 2-3 minutes. Brush pita on both sides with olive oil and grill for 30-45 seconds on each side.

Yogurt Sauce

Ingredients: 2 cups plain lowfat yogurt, drained for 30 minutes through a strainer lined with cheesecloth 2 plum tomatoes, seeded and finely chopped 2 cloves garlic, minced finely 1/4 cup finely chopped parsley 1 tablespoon lime juice Salt & freshly ground pepper Method: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let it sit at least one-half hour before serving.