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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

19 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
I have 1/2 a leg of lamb (uncooked, bone-in) in the freezer. How do I butterfly it for this recipe?
Rating: Unrated
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!