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I start with a butterflied leg-o-lamb.
In a blender, I toss a few big onions, some garlic, green and red pepper, Hungarian paprica, thyme, cumin and oregano. Blend it into a paste.
Spread the leg of lamb out flat and coverboth sides with the paste. Stuff it in a plastic bag in the fridge for a day or two.
Take out the lamb, scrape off the excess paste and grill the crap out of the lamb (unrolled) flip it, grill it till it's medium rare.
Slice the lamb thin and drizzle it with warm zatziki. (My zatziki is simply yogurt, lemon, garlic and cucumber) Sprinkle the whole mess with crumbled feta cheese and eat it!
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My work here is nearly finished.
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