Bedouin Leg of Lamb on a Spit

No one knows lamb like the Greeks, Turks, and Arabs of the Middle East. Here’s how a leg of lamb might be grilled over a live fire by bedouins (Arab nomads)—rubbed with saffron, caraway, and cardamom and served with a relish of preserved lemons and coriander. Although nomads would roast the lamb leg over a wood fire on a spit, we’ve given directions for backyard grilling using a charcoal or gas grill with a rotisserie setup. The beauty of rotisserie grilling is that the roast bastes itself