Pomegranate-glazed lamb pita with mint on a skewer, grilled tomatoes and Greek coleslaw

Ingredients:

Lamb in pomegranate glaze with mint on a spit

• 1 half leg of lamb, boneless (about 1.8 kg), butterflyed
• 4 cloves garlic, thinly sliced
• 1 cup pomegranate juice
• 1 cup red wine
• 0.5 cups olive oil
• 2 tbsp. l. chopped oregano
• 2 tbsp chopped rosemary
• 1 Spanish onion, chopped
• 2 bay leaves
• Juice of 1 lemon
• 1 tbsp. pomegranate molasses
• 2 tbsp finely chopped mint
• 2 tablespoons Dijon mustard
• Juice of 2 lemons

Greek cabbage salad

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 tbsp finely chopped dill + extra for serving
• 1 teaspoon of honey
• 2 cloves garlic, crushed to a paste
• 1 cup red cabbage, finely shredded
• Half a head of white cabbage, shredded
• 1 large carrot, grated
• 180 g crumbled feta
• 8 warmed pitas, with or without cavities, for serving
• Cherry tomatoes, skewered on soaked wooden skewers, for serving
• Rapeseed oil for greasing
• 2 lemons, for serving

Preparation:

1. Lamb in pomegranate glaze with mint on a spit.
   
   Season both sides of the lamb with salt and black pepper. Roll the meat tightly and tie with kitchen string. Use a knife to make small slits all over the lamb. Stuff each slit with a piece of garlic. Place the meat in a large plastic bag.
2. In a bowl, combine the pomegranate juice, wine, olive oil, oregano, rosemary, onion, bay leaf, and lemon juice. Season with salt and pepper. Pour the marinade into the bag containing the lamb. Press out any air and seal tightly. Place the bag in a large bowl. Refrigerate for at least 4-24 hours, turning the bag several times during this time.
3. Remove the lamb from the refrigerator 30 minutes before grilling. Preheat the grill to medium heat.
4. In a medium bowl, combine the pomegranate molasses, mint, mustard, and lemon juice, season with salt and pepper. Thread the lamb onto the spit and roast until a meat thermometer reads 130°F (57°C) for medium, 1 hour 30 minutes to 1 hour 45 minutes. After about 45 minutes of roasting, begin brushing the lamb with the pomegranate molasses mixture.
5. Meanwhile, prepare the Greek-style kale salad. Combine the lemon juice, dill, honey, and garlic in a large bowl. Season with salt and pepper. Add the red and white cabbage, carrots, and feta cheese. Toss to distribute the ingredients evenly. Cover the kale and refrigerate for at least 30 minutes before serving.
6. Transfer the lamb to a cutting board and cover loosely with foil. Let the meat rest for 15 minutes before slicing.
7. While the meat is resting, brush the tomatoes with canola oil and sprinkle with salt and black pepper. Grill until the tomatoes are browned on both sides and softened, about 4 minutes.
8. Slice the lamb. Place the warm flatbreads on a large platter. Top with the sliced ​​lamb, roasted tomatoes, and coleslaw. Drizzle with lemon and serve.