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Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade

Recipe photo courtesy of Anita Calero

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

Source: Martha Stewart Living, September 1996



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How would you rate this recipe?
  • tvillebj
    8 JUL, 2008
    I have 1/2 a leg of lamb (uncooked, bone-in) in the freezer. How do I butterfly it for this recipe?
  • JackBear
    8 JUL, 2008
    IIf you have fresh sesame seeds at home you can add something extra to the dish. Lightly toast a cup or two of sesame seeds in a skillet over medium heat, being careful not to scorch. Allow to cool and then turn them into tahini in your food processor or by using a stick blender (with the container, or you'll find sesame seeds everywhere). Process until smooth. You can add a little EVOO if the paste is too dry. Nothing quite as nice as freshly-toasted home-made Tahini!

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