(CBS) Tradition has dictated that springtime is the time for lamb. This time of year historically is when young lamb was brought to market and was used in Easter celebrations. But in modern times, breeding takes place year round and therefore is available in stores any time.

So The Early Show Resident Chef Bobby Flay shows us how to prepare Garlic and Oregano Marinated Leg of Lamb rubbed with Grilled Lemon and served with Yogurt Sauce and Grilled Pita Bread.

As a party meat, leg of lamb feeds a lot of people, making it an ideal meat for party appetizers. It is a versatile meat that absorbs flavors well. And once seasoned and cooked, it yields a flavor that only further enhances the lamb's richness.

Shopping For Lamb:
Lamb refers to young sheep that range in age from one week to one year. Sheep that are more than a year old are referred to as mutton, but because of its stronger flavor and toughness, mutton is generally undesirable.

When selecting any cut of lamb, color is the best indicator to determine the age of the lamb. The general rule of thumb is, the lighter the color, the younger the meat. You'll want to select a piece of meat that is pinkish-red in color.

Leg of lamb can be purchased either boneless or with the bone in. The boneless leg is generally easier to work with and is sold either butterflied or rolled and tied.

When using lamb that is either bone-in or rolled and tied legs, the meat should be cooked on a rotisserie. Before getting to that step, the lamb should be marinated for several hours in garlic and oregano. Then pan sear the leg of lamb to seal in all the savory juices. Once pan seared, finish cooking the lamb on the rotisserie. By preparing the meat using the rotisserie, the meat remains tender and moist as well as flavorful.

Lamb holds up to robust flavors like oregano, mint and the tartness of citrus like lemon or lime. It serves well in sandwich form, sliced on a plate or served, as Flay will do, with the traditional pita bread and yogurt sauce.

The following are Chef Flay’s recipes:

Garlic and Oregano Marinated Leg of Lamb Rubbed with Grilled Lemon, Yogurt Sauce and Grilled Pita
Serves: 8

Ingredients:
1 1/4 cup olive oil
10 cloves garlic, coarsely chopped
1/2 cup fresh oregano leaves
1/4 teaspoon coarsely ground black pepper
1 boneless leg of lamb, about 7 lbs
Salt

Method:

1. Place oil, garlic, oregano and black pepper in a blender and blend until a smooth paste. Pour mixture into a large shallow baking dish, add the leg of lamb and rub completely with the marinade. Cover and marinate in the refrigerator for at least 2 hours or up to 8.
   
   
2. Remove from marinade and season with salt and pepper to taste. Preheat grill to medium high. Remove the lamb from the refrigerator and season on both sides with salt.
   
   
3. Sear the lamb on both sides until golden brown, about 5-6 minutes per side.
   
   
4. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.

Grilled Lemons & Pita

Ingredients:

4 lemons, halved
1/4 cup olive oil
8 pocket less pita
Salt and freshly ground pepper

Method:

1. Brush lemons with olive oil and season with salt and pepper to taste. Grill cut-side down for 3-4 minutes or until golden, turn over and continue grilling for 2-3 minutes.
   
   
2. Brush pita on both sides with olive oil and grill for 30-45 seconds on each side.

Yogurt Sauce

Ingredients:
2 cups plain lowfat yogurt, drained for 30 minutes through a strainer lined with cheesecloth
2 plum tomatoes, seeded and finely chopped
2 cloves garlic, minced finely
1/4 cup finely chopped parsley
1 tablespoon lime juice
Salt & freshly ground pepper

Method:

• Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let it sit at least one-half hour before serving.

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