Preheat your oven to 425 degrees F. The initial heat is essential for roasting the lamb, ensuring a beautifully caramelized exterior.
Take 5 cloves of garlic and thinly slice them, setting them aside. Finely mince the remaining 3 cloves and place them in a bowl.
To the bowl with minced garlic, add olive oil, lemon juice, oregano, rosemary, creole seasoning, a pinch of salt, and a generous pinch of pepper. Mix everything together until well combined.
Take your lamb and place it in a roasting pan. Using a sharp knife, cut small slits all over the surface. Insert the sliced garlic into these slits for maximum flavor infusion.
Rub the olive and herb mixture all over the lamb. This will help create a flavorful crust while roasting. Pour in enough water (around 2 cups, but adjust based on your pan size) to cover the bottom of the pan, then cover it with foil.
Roast the lamb on the lowest rack of the preheated oven for 40 minutes to 1 hour. After this time, remove the foil, reduce the temperature to 375 degrees F, and continue roasting for another 40 to 50 minutes. Check for doneness based on your preference.
While the lamb is roasting, prepare the harissa spiced tzatziki. In a medium-sized bowl or a measuring cup, combine Greek yogurt, lemon juice, olive oil, dill, oregano, garlic, harissa, and a pinch of salt and pepper. Mix in the chopped cucumber and store the tzatziki in the fridge until you're ready to serve.
Once your lamb is roasted, remove it from the oven and let it rest for about 30 minutes. This allows the juices to redistribute, ensuring a tender and flavorful result.
In the meantime, prepare the fries. Pour enough oil into a 6-quart Dutch oven to fill it about 3 inches high. Heat the oil over medium heat until a deep-fry thermometer reads 375 degrees F.
Working in small batches, add the potatoes to the hot oil and fry, tossing occasionally until they are tender and slightly crisp (about 4 minutes). Remove them and drain on paper towels.
Increase the oil temperature to high, and once it reaches 425 degrees F, return the fries to the oil in small batches. Fry until they become crispy and golden brown, which should take around 2 to 4 minutes. Drain again on paper towels and sprinkle with seasoned salt.
Once the lamb has rested, shred or slice the meat thinly. Serve it inside warm pitas, topped with fries, pickled red onions, sliced cucumbers, radishes, and crumbled feta cheese. Accompany it with the harissa tzatziki. Enjoy!
