Grilling: Butterflied Leg Of Lamb Recipe

• 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

1. Combine all of the ingredients for the marinade in a blender and process until smooth. Place lamb in a large Ziploc bag and pour in marinade. Seal and toss bag to coat the lamb evenly, open and reseal the bag, removing as much air as possible. Let stand at room temperature for 1 hour or refrigerate up to overnight. If refrigerated, let lamb return to room temperature before grilling.
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over the charcoal grate. Clean and oil the cooking grate. Remove the lamb from the marinade and grill until well browned, 12 to 16 minutes; turn and cook 12 to 16 minutes more, or until an instant-read thermometer registers 140u0b0F in thickest part (for medium rare). Transfer lamb to a cutting board and let rest for 15 minutes.
3. While lamb is resting, grill lemon slices for garnish. Cut lamb into 1/4-inch-thick slices. Serve with grilled lemon and fresh mint.

tahini, garlic, lemon juice, mint, olive oil, water, ground black pepper, sherry vinegar, cayenne, salt, lamb, lemons, fresh mint

Taken from www.seriouseats.com/recipes/2009/11/grilling-butterflied-leg-of-lamb-lemon-mint-tahini-marinade-recipe.html (may not work)