Middle Eastern Roast Lamb with Tahini Sauce
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