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1
Prepare a very hot fire (500F) in a fireplace or a medium-hot fire (425F) in a wood-fired oven.
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2
Lay the lamb flat on the work surface with the exterior of the leg on the work surface.
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3
With the point of a knife, make several incisions in the lamb and insert a slice of garlic into each incision.
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4
Season lightly with salt and pepper.
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5
In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic, and 3 tablespoons of the olive oil.
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6
Spread the herb mixture evenly over the exposed side of the lamb.
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7
Roll and wrap the lamb around the spit and secure with kitchen twine or small metal turkey skewers.
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8
Brush the outside of the lamb with the remaining 1 tablespoon olive oil and season with salt and pepper.
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9
Place the spit 6 to 8 inches from the fire and spit-roast the lamb, using an electric or battery-powered unit to rotate the spit consistently, until an instant-read thermometer inserted into the thickest part of the lamb registers 135F for medium-rare, about 1 hour.
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10
Alternatively, put the lamb in a roasting pan and roast in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the lamb registers 135F.
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11
Let the meat stand for at least 10 minutes before slicing.
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12
Serve with Tzatziki.
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13
Combine the yogurt and salt in a bowl and stir to blend.
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14
Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.
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15
Meanwhile, shred the cucumber to make 1 cup.
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16
Spread the shredded cucumber on paper towels and sprinkle lightly with salt.
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17
Let drain for 30 minutes.
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18
Using paper towels, squeeze out the excess moisture.
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19
Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl.
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20
Mix well.
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21
Add the lemon juice to taste.
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22
Taste and adjust the seasoning.
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23
Use now, or within 1 day.
