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1
For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper.
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2
Roll the lamb and tie with twine.
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3
Cut small slits over the entire lamb, using a paring knife.
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4
Fill each slit with a slice of the garlic.
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5
Put the lamb into a large plastic resealable bag.
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6
Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper.
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7
Pour the marinade over the lamb, in the bag.
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8
Press the air out of the bag and seal tightly.
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9
Place the bag into a large bowl.
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10
Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time.
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11
Remove the lamb from the refrigerator 30 minutes before cooking.
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12
Preheat the grill to medium-hot heat.
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13
Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper.
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14
Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours.
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15
Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling.
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16
Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl.
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17
Sprinkle with salt and pepper.
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18
Add the red and green cabbage, carrot and feta.
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19
Toss to combine.
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20
Cover the slaw and refrigerate for at least 30 minutes before serving.
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21
Transfer the lamb to a cutting board and loosely tent with foil.
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22
Wait 15 minutes before slicing.
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23
While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper.
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24
Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes.
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25
Slice the lamb.
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26
Lay the warm pita breads on a large platter.
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27
Top with sliced lamb, grilled tomatoes and the Greek slaw.
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28
Squeeze the lemons over the top and serve.
