6 shallots (minced) 4 garlic cloves (minced) 1/4 cup fresh rosemary 1/4 cup fresh oregano 2 tablespoons sugar 2 tablespoons coriander seeds 1 tablespoon crushed red pepper flakes 1 1/2 tablespoons kosher salt 1 6-pound bone-in leg of lamb
For the Roasted Lamb: Mix together in a medium bowl the shallots, garlic, rosemary, oregano, sugar, coriander, red pepper flakes, and salt. Rub the mixture all over the surface of the lamb. Place in a large glass baking dish, cover with plastic wrap, and refrigerate overnight.
Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit a room temperature for 1 hour.
Preheat the oven to 375F.
Heat a roasting pan or large ovenproof skillet over medium heat. Add the lamb and brown on all sides, 7 to 10 minutes. Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast until the lamb reaches an internal temperature of 140F, about 1 1/2 hours.
Remove the lamb from the pan and set it aside to rest for 20 minutes. Slice lamb into thin strips.
2 cups Greek yogurt 1 cucumber kosher salt (to taste)
For Tzatziki Sauce: Put the yogurt in cheesecloth lined-lined strainer set over a bowl and let drain for 24 hours in the refrigerator. Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain.
2 lemons (juiced and zested) 2 tablespoons Chopped fresh mint 1 tablespoon minced garlic 1 tablespoon minced shallot ground black pepper (to taste)
Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.
18 pitas 3 Roma tomatoes (sliced) 1 head Romaine (shaved) 2 Spring onions (green and whites shaved)
For Assembly: Wrap pitas in damp paper towel, and warm in microwave or oven. Top pita with lamb, sauce, lettuce, tomatoes and spring onions as desired. Wrap sandwich in foil.