Turkish-style lamb Recipe

Heat your grill to high heat. Season the lamb leg, then place it on the grill. Cook for about 2 minutes on each side, until the exterior is browned but the meat is still very rare inside.

While the lamb is on its first pass, combine the seasoning, dried oregano, and half of the fresh mint into one of the tubs of yogurt. Once the lamb is seared, smother this herbed yogurt mixture all over it, then return it to the grill for another 2 to 3 minutes. You're looking for the yogurt to blister and char lightly, and the lamb to reach your preferred doneness.

Transfer the cooked lamb to a cutting board and let it rest for a few minutes. While it rests, toast the pita bread, shred the iceberg lettuce, and thinly slice the red onion. Stir the remaining fresh mint into the second tub of yogurt.

Once rested, thickly slice the lamb. Stuff the warm pita bread with the sliced lamb, shredded lettuce, sliced red onion, and both yogurts. Finish with a squeeze of fresh lemon juice, if you like, before serving.