Lamb Gyro with Tomato Relish and Chimichurri Sauce

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Marinade:

1/4 cup olive oil

1/4 cup chopped garlic

1 lemon, juiced

1 teaspoon salt

1 teaspoon cracked black pepper

1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb

Tomato Relish:

4 plum tomatoes, seeded and finely diced

1 shallot, minced

1 jalapeno, minced

1 tablespoon sugar

1 tablespoon white vinegar

Dash soy sauce

Salt and freshly cracked black pepper

Chimichurri:

1/2 cup olive oil

2 shallots, minced

1/3 cup chopped parsley leaves

2 tablespoons finely chopped basil leaves

2 tablespoons finely chopped oregano

Salt and freshly cracked black pepper

6 pocket-less pitas

Foil or parchment, for wrapping