Recipes Ingredients Meat & Poultry Lamb Recipes Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade 3.3 (19) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Anita Calero Servings: 4 You can also use this marinade on rib or loin chops. Ingredients ½ cup tahini (sesame paste) 2 cloves garlic, peeled and crushed ½ cup fresh lemon juice (3 to 4 lemons) 1 cup loosely packed mint leaves ½ cup olive oil 1 ½ teaspoons coarsely ground black pepper ¾ teaspoon sherry vinegar ¼ teaspoon cayenne Salt, to taste 3 ¼ pounds shank, half of a butterflied leg of lamb 3 lemons, thinly sliced Fresh mint, for garnish Directions For the marinade, combine first 9 ingredients and 4 tablespoons water in a blender; process until smooth. 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. 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. Rate it Print