Ingredients
3pitas
1½lbbutterflied leg of lamb
1cupolive oil,(plus 1 tbsp)
1tspsalt
½tspfresh ground black pepper
5tbsplemon juice,(from about 2 lemons)
3clovesgarlic
1lbtomatoes,(about 2 large)
1cucumber
1green bell pepper
6scallions,(including green tops)
1small red onion
½cupfresh mint,chopped
¼cupflat leaf parsley,chopped
Preparation
Heat the oven to 375 degrees F.
Put the pitas in a single layer on a baking sheet and toast in the oven for about 12 minutes until brown. Let cool.
Light a grill or heat the broiler. Coat the lamb with the 1 tablespoon oil and season with salt and pepper.
Grill over moderate heat for 10 minutes.
Turn and cook about 10 minutes longer for medium rare, or until done according to desired doneness.
Alternatively, broil the meat, 6 inches from the heat if possible, for the same amount of time.
Transfer the lamb to a carving board and let rest for 10 minutes.
Carve into thin slices against the grain.
Meanwhile, in a large glass or stainless-steel bowl, whisk together the lemon juice, garlic, and some salt and black pepper.
Add the ⅓ cup oil slowly, while whisking.
Add the tomatoes, cucumber, bell pepper, scallions, onion, mint, parsley, and pitas.
Serve topped with the lamb.
