Winter grilling is a missed opportunity for many grillers because of perceived limitations or inconvenience. In reality, hot food over open flame, where each bite is beautifully manipulated by fire, is perfectly suited for colder weather. To inspire grilling in the winter, the next few weeks we will feature comforting recipes for colder temperatures, but that also work all year round. First, we have Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade, which features Mediterranean and Asian notes and beautiful texture.
For winter grilling, often grilling with gas is preferred as it is generally more stable in colder temperatures or high wind. Yet, just like in the summer, a good griller lets the grill do the work and doesn’t mess with it by over turning or poking. The marinade features light elements from the mint and lemon juice, rich components of tahini and sherry vinegar, and heat textures of cayenne and black pepper. The finished lamb comes off the grill refreshing and spicy, beautifully charred and browned. Served with lemon and mint, this dish will amaze your friends and family with your grilling prowess – and you did it in winter. So put on your warm coat and gloves, and enjoy your grill all year round.
Grilled Butterflied Leg of Lamb Ingredients
- 1/2 cup tahini (sesame paste)
- 2 cloves garlic, peeled and crushed
- 1/2 cup fresh lemon juice (3 to 4 lemons)
- 1 cup loosely packed mint leaves
- 1/2 cup olive oil
- 1 1/2 teaspoons coarsely ground black pepper
- 3/4 teaspoon sherry vinegar
- 1/4 teaspoon cayenne
- Salt, to taste
- 3 1/4 pounds shank, half of a butterflied leg of lamb
- 3 lemons, thinly sliced
- Fresh mint, for garnish
Grilled Butterflied Leg of Lamb Directions
- For the marinade, combine first 9 ingredients and 4 tablespoons water in a blender; process until smooth.
- Place lamb in a nonreactive dish; add marinade. Turn to coat. Let stand at room temperature for 1 hour or refrigerate up to overnight. If refrigerated, let lamb return to room temperature before grilling.
- Brush a grill with oil; heat to medium hot. Remove excess marinade from lamb. Grill until well browned, 12 to 16 minutes; turn and cook 12 to 16 minutes more, or until an instant-read thermometer registers 140 degrees in thickest part (for medium rare). Grill lemon slices for garnish. Transfer lamb to a cutting board; let stand 15 minutes. Cut into 1/4-inch-thick slices. Serve with grilled lemon and fresh mint.
Taken from MarthaStewart.com
The post Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade appeared first on Summerset Grills.