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.
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.
1/2 other carbohydrate, 3 lean meat, 1 1/2 fat