1 (5 to 6 lb.) leg of lamb, boned, butterflied and trimmed of fat
1/2 cup Olive oil
1/2 cup FRENCH'S® Dijon Mustard
1/4 cup minced parsley
1/4 cup minced fresh marjoram or oregano leaves
1/4 cup minced fresh thyme leaves
2 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
2 Tbsp. FRENCH'S® Classic Worcestershire Sauce
3 cloves Garlic, minced
1 Tbsp. fennel seed, crushed
1 Pita bread, cut in half crosswise
1 plain yogurt
PLACE lamb in a large shallow dish. Combine oil, mustard, herbs, Frank's RedHot Sauce, Worcestershire, garlic and fennel; mix well. Rub herb paste onto both sides of lamb. Cover and marinate in refrigerator for 1 hour.
GRILL lamb over medium-high heat for about 30 minutes until lamb is slightly pink (or longer for well done). Turn and baste often with the herb paste. (Do not baste during last 10 minutes of cooking.)
LET MEAT REST 10 minutes. Cut into thin slices. Serve in pita bread. Dollop with yogurt, if desired.