Reviews (2) Add Rating & Review 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!
Back to Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade All Reviews for Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade Credit: Anita Calero Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 cup tahini (sesame paste) 2 cloves garlic, peeled and crushed 1/2 cup fresh lemon juice (3 to 4 lemons) 1 cup loosely packed mint leaves 1/2 cup olive oil 1 1/2 teaspoons coarsely ground black pepper 3/4 teaspoon sherry vinegar 1/4 teaspoon cayenne Salt, to taste 3 1/4 pounds shank, half of a butterflied leg of lamb 3 lemons, thinly sliced Fresh mint, for garnish
Gallery Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade Credit: Anita Calero
Recipe Summary Servings: 4
Gallery
Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade Credit: Anita Calero
Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade
Credit: Anita Calero
Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup tahini (sesame paste) 2 cloves garlic, peeled and crushed 1/2 cup fresh lemon juice (3 to 4 lemons) 1 cup loosely packed mint leaves 1/2 cup olive oil 1 1/2 teaspoons coarsely ground black pepper 3/4 teaspoon sherry vinegar 1/4 teaspoon cayenne Salt, to taste 3 1/4 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.
Reviews (2)
Add Rating & Review 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!
Reviews (2)
Add Rating & Review 19 Ratings 5 star values: 4 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 3
Add Rating & Review
19 Ratings 5 star values: 4 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 3
19 Ratings 5 star values: 4 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 3
19 Ratings 5 star values: 4 4 star values: 4 3 star values: 7 2 star values: 1 1 star values: 3
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!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?
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!
All Reviews for Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
