grilled butterfiled lamb

By Grammie926

Ingredients

• 1/2 * 1/2 cup tahini (sesame paste; available at health food stores)
• 2 * 2 cloves garlic, peeled and crushed
• 1/2 * 1/2 cup fresh lemon juice (3 to 4 lemons)
• 1 * 1 cup loosely packed mint leaves
• 1/2 * 1/2 cup olive oil
• 1 1/2 * 1 1/2 teaspoons coarsely ground black pepper
• 3/4 * 3/4 teaspoon sherry vinegar
• 1/4 * 1/4 teaspoon cayenne
• * Salt to taste
• 3 1/4 * 3 1/4 pounds shank half of a butterflied leg of lamb
• 3 * 3 lemons, thinly sliced
• * Fresh mint, for garnish

Details

Servings 4

Preparation

Step 1

1. For the marinade, combine first nine 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.