Serves: 4
Total Calories: 744

FOR THE MARINADE:
1/4 cup brandy
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1 1/2 pounds boneless leg of lamb, trimmed of nearly all fat and cut into 1-inch pieces

FOR THE SLAW:
1/4 cup mayonnaise
1 tablespoon Dijon style mustard
1 teaspoon apple cider vinegar
1/2 teaspoon caraway seeds
1/4 teaspoon freshly ground black pepper
4 cups shredded iceberg lettuce

4 pita bread pockets

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.

PREPARE THE SLAW JUST BEFORE GRILLING THE LAMB: In a medium bowl whisk together the mayonnaise, mustard, vinegar, caraway seeds, and pepper. Add the lettuce and toss to coat.

Thread the lamb on skewers, but don't crowd the meat. Grill over Direct High heat until the lamb is medium rare, 5 to 6 minutes, turning once halfway through grilling time. Remove the lamb from the skewers.

Grill the pita over Direct High heat until toasted, about 1 minute, turning once halfway through grilling time. Fill the pita pockets with the lamb and the slaw. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 744
Calories from Fat: 380

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
Brandied Lamb Pockets
Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella