Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade
Credit: Anita Calero
Recipe Summary
Servings:
4
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Ingredients
Directions
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Reviews(2)
19 Ratings
5 star values: 4
4 star values: 4
3 star values: 7
2 star values: 1
1 star values: 3
Martha Stewart Member
Rating: Unrated
07/08/2008
I have 1/2 a leg of lamb (uncooked, bone-in) in the freezer. How do I butterfly it for this recipe?
Martha Stewart Member
Rating: Unrated
07/08/2008
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!