Greek Lamb

2 lbs leg of lamb roast
1/4 cup olive oil
juice of 1 lemon
3 cloves garlic
1 Tsp Greek oregano
1/2 piece of a cinnamon stick
If necessary, de-bone the lamb. Chop the garlic. Break up the cinnamon stick. Place the lamb, olive oil, lemon juice, garlic, oregano and cinnamon bark into a gallon-sized zip-lock bag. Marinate for at least 2 hours.

Fire up a rotisserie, using charcoal as the heat source. (Medium-high heat for this dish is advised.) If necessary, tie the lamb with kitchen string. Push the spit through roast - length-wise. Secure it to the spit with the provided skewers. Position the spit on the rotisserie. Turn the motor on, allowing the the lamb to rotate until it is medium-rare, about 45 minutes. Remove the spit from the rotisserie, salt the lamb down and rest it - tented under aluminium foil - for 10 minutes. Remove the spit and carve the lamb against the grain into thin wafter-thin slices. Stuff them into pitas with sliced tomatoes, purple onions and tzatziki.