Ras El Hanout Marinade and Lamb:

• 1/2 cup canola oil
• 1/4 cup red wine vinegar 
• 1 teaspoon ground cardamom 
• 1 teaspoon ground coriander 
• 1 teaspoon ground ginger 
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg 
• 1/4 teaspoon ground allspice 
• 1/4 teaspoon ground cloves 
• Pinch of saffron 
• 8 cloves garlic, chopped 
• 1/2 red onion, roughly chopped 
• Kosher salt and freshly ground black pepper
• 1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds) 
• 1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds)

Red Pepper-Walnut Tahini Sauce:

• 3/4 cup toasted walnuts, chopped
• 1/4 cup tahini 
• 1/4 cup Greek yogurt 
• 2 tablespoons red wine vinegar 
• 1/2 teaspoon ground cumin 
• 1/8 teaspoon cayenne powder 
• 4 red bell peppers, grilled, peeled, seeded and chopped 
• Kosher salt and freshly ground black pepper 
• Kosher salt and freshly ground black pepper
• Syrian pita bread, lightly grilled to warm through, for serving