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Grilled Butterflied Leg of Lamb

Grilled Butterflied Leg of Lamb

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

Martha Stewart Living, September 1996 http://www.marthastewart.com/339699/grilled-butterflied-leg-of-lamb
3.25
Rated
65100(4)4
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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