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Middle Eastern Roast Lamb with Tahini Sauce

May/June 2009

Your rating: None Average: 4.3 (10 votes)

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.


Middle Eastern Roast Lamb with Tahini Sauce Recipe

1 Review for Middle Eastern Roast Lamb with Tahini Sauce

08/09/2011
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.

Spices and sauce were delicious, easy
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