1 cup Kalamata olives, pitted
1 Calabrian chile, chopped
1 clove garlic, plus 3 cloves garlic, sliced thinly
1 tablespoon capers, chopped
1 tablespoon finely chopped fresh oregano
1/2 cup olive oil, plus 1/4 cup
1 teaspoon black pepper, plus 1 teaspoon
1 (5 to 6-pound) leg of lamb
8 small sprigs rosemary
1 tablespoon dry crushed oregano
1 lemon, juiced
2 teaspoons salt
4 pitas, halved
1/2 cup goat cheese, softened
8 ounces arugula
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