Greek Grilled Leg of Lamb: Gyros Recipe

With sharp knife, make 20 slits across 1 side of lamb and insert the garlic slivers. Place in large non-reactive dish. In bowl, whisk together oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over lamb and rub evenly across surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally. Remove from refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush grill lightly with olive oil and preheat to medium heat. Remove lamb from marinade and place on the grill. Cook, turning occasionally until meat reaches an internal temperature of 145° for medium rare, about 1 1/2 hours. Remove from grill and transfer to platter. Tent with foil and let rest for 12 minutes before carving. Thinly slice lamb and place meat in center of pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve. Tzatziki Sauce: in medium bowl combine all the ingredients and chill for at least 1 hour to allow flavors to marry. Essence: combine all ingredients thoroughly