[Luc_H]

Hi all,

BBQ season is back and I made the recipe below that I had mentioned earlier in this thread. I added a couple of twists that made this heavenly.

debone a lamb leg. Trim excess fat and tendons. Open it butterfly. rub it using:
8 minced garlic cloves
3 Tbsp brown sugar
3 tbsp rubbed dry oregano (Greek if available)
2 tsp ground white pepper
1 Tbsp kosher salt
1 tsp of ground caraway (aka persian cumin this is where some confusion comes in with cumin... I forgot to mention that before)
1 tsp of ground anise (aka aniseed)

Rub and massage. place in sealed bag overnight.

Next day: reform the leg and tie tightly to a BBQ grill spit. Place an aluminum paper tray to capture the dripping fat and juices. Cook until well done 2 to 3 hrs (caramelized crust). Take off the spit and slice thinly.
Add some of the drippings to a skillet and some meat. Sauté to caramelize more.
Serve in a warm pita with tzaziki sauce, diced tomatoes, cucumbers, sliced red onions, and feta chunks.

Enjoy!

Luc H