Grilled butterflied leg of lamb

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You can also use this marinade on rib or loin chops.

Servings: 4

  • 1/2 cup tahini (sesame paste; available at health food stores)
  • 2 cloves garlic, peeled and crushed
  • 1/2 cup fresh lemon juice (3 to 4 lemons)
  • 1 cup loosely packed mint leaves
  • 1/2 cup olive oil
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon sherry vinegar
  • 1/4 teaspoon cayenne
  • Salt, to taste
  • 3 1/4 pounds shank half of a butterflied leg of lamb
  • 3 lemons, thinly sliced
  • Fresh mint, for garnish
  1. For the marinade, combine first nine ingredients and 4 tablespoons water in a blender; process until smooth.
  2. Place lamb in a nonreactive dish; add marinade. Turn to coat. Let stand at room temperature for 1 hour or refrigerate up to overnight. If refrigerated, let lamb return to room temperature before grilling.
  3. Brush a grill with oil; heat to medium hot. Remove excess marinade from lamb. Grill until well browned, 12 to 16 minutes; turn and cook 12 to 16 minutes more, or until an instant-read thermometer registers 140 degrees in thickest part (for medium rare). Grill lemon slices for garnish. Transfer lamb to a cutting board; let stand 15 minutes. Cut into 1/4-inch-thick slices. Serve with grilled lemon and fresh mint.
Source: Martha Stewart Living, September 1996

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