Inspired by Middle Eastern shawarma sandwiches, here we season leg of lamb with a flavorful spice paste spiked with garlic, cardamom, paprika and cumin and grill it over indirect heat to approximate the gentle cooking of a rotisserie. Serve the tahini sauce on the side--and be sure to keep any leftovers. They're great tucked into a pita pocket with shredded lettuce and diced tomatoes. Source: EatingWell Magazine, May/June 2009

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Ingredients

Directions

  • Mince 6 garlic cloves. Place in a small bowl with 1 1/2 teaspoons salt and mash into a paste using the back of a spoon. Stir in oil, mace, cardamom, paprika, cinnamon, cumin and cayenne until combined.

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  • Open lamb so it's flat, with the cut side up. Spread three-quarters of the spice paste over the cut surface. Roll the lamb closed and tie in several places so it is about the shape of a large football. Spread the remaining paste over the outside. Loosely cover with plastic wrap and refrigerate for 2 hours.

  • Mince the remaining 2 garlic cloves. Combine with the remaining 1 teaspoon salt in a medium bowl with lemon juice, tahini, parsley, yogurt, water and pepper. Refrigerate until ready to serve.

  • About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).

  • If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the lamb on the unheated side of the grill rack. Close the lid and roast undisturbed for 30 minutes.

  • Rotate the lamb 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees F (for medium-rare) to 145 degrees (for medium), 20 to 40 minutes more. Transfer to a clean cutting board; let stand for 10 minutes before slicing. Serve with the tahini sauce.

Tips

Tips: Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition Facts

383 calories; 19.5 g total fat; 5.3 g saturated fat; 135 mg cholesterol; 596 mg sodium. 600 mg potassium; 4.6 g carbohydrates; 1 g fiber; 45.5 g protein; 347 IU vitamin a iu; 8 mg vitamin c; 51 mcg folate; 44 mg calcium; 4 mg iron; 53 mg magnesium;

Reviews (1)

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Rating: 4 stars
10/29/2011
Delicious even for a non-lamb fan My husband loves lamb. I'm not a fan. We were thrilled to try this recipe because I even liked it. It was delicious! We used leg of lamb steaks to make it even easier. We didn't have to roll it and it took a lot less time to cook. I doubled the sauce since I loved putting lots of it on the meat. Pros: Spices and sauce were delicious easy Read More