Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade

Photo: Anita Calero

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


  • 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


  1. For the marinade, combine first 9 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.

Related Articles