Butterflied Leg of Lamb Recipe | Grilling
Ingredients
- For the marinade:
- 1/2 cup tahini
- 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
- 4 tablespoons water
- 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
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