INGREDIENTS
1 – 2 pound boneless lamb leg, excess fat and silver skin trimmed, butterflied, room temperature
3 garlic cloves, minced
¼ cup olive oil
1 ½ tablespoons fresh oregano, chopped (or 1 ½ teaspoons dried oregano)
1 ½ tablespoons fresh rosemary leaves, chopped (or 1 ½ teaspoons dried rosemary)
2 teaspoons ground cumin
2 teaspoons crushed red pepper flakes
2 teaspoons smoked paprika
Kosher salt, to taste
Fresh ground black pepper, to taste
For the Mint Whipped Feta:
8 oz feta cheese
¼ cup greek yogurt
1 garlic clove, grated or minced
2 to 3 tablespoons olive oil
1 to 2 teaspoons fresh squeezed lemon juice
Fresh ground black pepper, to taste
Cayenne pepper (optional)
6 mint leaves, finely chopped
For pickled red onions:
1 small red onion, thinly sliced
⅔ cup apple cider or red wine vinegar
⅓ cup water
½ tablespoon kosher salt
1 tablespoon honey (or 2 tablespoons granulated sugar)
1 teaspoon black peppercorns
For serving:
4 pita breads, warmed
Sliced tomatoes
Shredded lettuce
DIRECTIONS
Preheat your grill or grill pan on medium heat.
In a small bowl combine minced garlic, olive oil, oregano, rosemary, cumin, Aleppo pepper, smoked paprika and fresh ground black pepper.
Season both sides of the butterflied leg with kosher salt and then, using clean hands, rub the seasoned oil onto both sides of the leg.
Carefully lay the lamb onto the hot grill. Grill until it’s a deep brown, approximately 10 minutes. Using a pair of tongs, flip the leg over onto a slightly cooler part of the grill (you don’t want it on the hottest part of the grill right now otherwise it can burn). Cook for another 10 to 15 minutes until the internal temperature of the thickest part of the leg reads 135F.
Transfer the lamb to a cutting board and cover with aluminum foil. Let rest for at least 10 minutes.
To make the Mint Whipped Feta: In the bowl of a stand mixer with the paddle attachment or a food processor place the feta and Greek yogurt. Beat on medium speed until the mixture begins to get smooth, approximately 3 minutes. Add the garlic, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, fresh ground black pepper and cayenne (if using). Beat again on medium speed until everything is incorporated and the mixture gets smooth and a little fluffy, approximately 4 minutes.
Taste and adjust the seasoning with more olive oil and/or lemon juice, as needed. Stir in the mint. Store in the refrigerator until ready to use.
To make the pickled red onions: In a small sauce pot, bring the vinegar, water, salt, honey (or sugar) and black peppercorns to a boil. Stir occasionally so the honey is evenly dispersed (or the sugar dissolves). Place sliced red onions in a heat proof bowl or jar. Once the liquid is boiling carefully remove from the heat and pour over the onions. If you’re using a jar you may need to use a spoon to completely submerge the onions. Cover with plastic wrap and let sit until they cool to room temperature. Refrigerate for up to 2 weeks.
To serve: Thinly slice the lamb leg against the grain. Spread whipped feta over a warm pita then arrange the lamb on top. Add pickled red onions and garnishes as desired.
