Butterflied Leg of Lamb Schwarma

Ingredients

2  teaspoons black peppercorns
5  cloves
½  teaspoon cardamom pods
¼  teaspoon fenugreek seeds
1  teaspoon fennel seeds
1  tablespoon cumin seeds
1  star anise
½  cinnamon stick
1  tablespoon grated nutmeg, about half a pod
¼  teaspoon ground ginger
1  tablespoon sweet paprika
1  tablespoon dried sumac
¾  tablespoon kosher salt
1  3-inch piece of fresh ginger, peeled and grated
3  garlic cloves, peeled and crushed
¾  cup chopped cilantro, stems and leaves included
4  tablespoons fresh-squeezed lemon juice
½  cup peanut or other neutral oil
2  tablespoons fish sauce
1  leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Directions
1. Combine all aromatics into a paste
2. Butterfly leg of lamb, spread paste onto meat and marinate overnight [Trim leg of lamb of extra fat (including the fat cap), book end open the end pieces, then cut slits into the middle piece to flatten]
3. Allow meat to come to room temperature
4. Grill on direct med high heat about 10 minutes 1 side, then flip over, grill until internal temperature 140F
5. Rest, then slice thinly
6. Serve with tzaziki and garlic sauce and fatoush salad