Instructions
Step 1: Preheat your grill to high heat, ensuring it's hot enough to sear the lamb beautifully. Generously season the lamb leg pieces, then place them on the grill. Cook each side for about 2 minutes until they develop a lovely browned crust while remaining very rare inside. While the lamb is grilling, stir together your chosen seasoning, dried oregano, and half of the fresh mint into one of the yogurt tubs. Once the lamb has been browned, liberally smother this herbed yogurt mixture over the meat. Return the lamb to the grill and cook for an additional 2 to 3 minutes, allowing the yogurt to blister enticingly and the meat to reach your preferred doneness—perfectly tender and flavorful. Step 2: Remove the lamb from the grill and let it rest on a cutting board for a few minutes; this helps the juices redistribute, keeping the meat juicy. Meanwhile, toast your pita breads on the grill or in a toaster until warm and slightly crisp. Prepare the salad by shredding the iceberg lettuce and slicing the red onions thinly for a mild bite that will balance the rich lamb. Mix the remaining fresh mint into the second tub of yogurt to create a cool, refreshing sauce. Slice the rested lamb thickly and assemble your pitta pockets by layering the meat, crisp lettuce, red onions, and a generous dollop of the minted yogurt. For an extra pop of freshness, squeeze some lemon juice over the filling before tucking in. Tips: - Keep an eye on the lamb as it grills; cooking times can vary based on grill heat and thickness of the meat. - For an added smoky flavor, consider adding a sprinkle of smoked paprika to the yogurt mixture. - Serving this dish with a side of grilled vegetables or a simple tomato salad pairs exceptionally well.
