Middle Eastern Roast Lamb with Tahini Sauce
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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Recipe Summary
Ingredients
Directions
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
Per Serving:
383 calories; protein 45.5g; carbohydrates 4.6g; dietary fiber 1g; sugars 0.3g; fat 19.5g; saturated fat 5.3g; cholesterol 134.6mg; vitamin a iu 347.2IU; vitamin c 8.4mg; folate 50.8mcg; calcium 44.4mg; iron 4mg; magnesium 52.7mg; potassium 600.4mg; sodium 596.1mg; thiamin 0.3mg.
Exchanges:
1/2 other carbohydrate, 3 lean meat, 1 1/2 fat