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Nutrition information coming soon.
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.