Butterflied Moroccan Lamb with Tahini Sauce

Family Meals, Recipes, Whole30 | January 24, 2018 | By

Wellington has been having the best summer and at my house, the BBQ is getting a real workout! I can’t believe that it’s so hot and sunny here and so cooking outside just makes so much sense. 

When I moved to NZ 16 years ago I really didn’t eat lamb. Many Americans don’t as it is not very common and pretty hard to find in the supermarket. Over the years I have grown to adore lamb and especially on a hot grill slathered in spices and served along side some grilled summer vegetables. If I ever have to feed a few people or want lots of leftovers for lunches, I grill a butterflied leg of lamb because it is a very good cut of lamb for grilling and serves about 6-8 people. 

The lamb in NZ is grass fed and very readily available but I go out of my way to buy from Harmony because they source their meat from a select group of farms that meet every criterion of sustainable farming and recognised animal welfare. 

Special Note: remember to marinate the lamb the night before to get deeper flavour. 

Butterflied Moroccan Lamb with Tahini Sauce
Serves 6
A spicy moroccan grilled lamb leg with creamy tahini sauce. Whole30 compliant.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 leg of lamb, trimmed of extra fat and silver skin
  2. Marinade Ingredients
  3. 55 g olive oil
  4. 2 cloves garlic, minced
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground turmeric
  7. 1 teaspoon ground coriander
  8. 1 teaspoon sweet paprika
  9. 1/2 teaspoon sea salt
  10. 1/2 teaspoon ground black pepper
  11. 1/2 teaspoon chili pepper
  12. 1 lemon zested
  13. Tahini sauce
  14. 65 g tahini
  15. 2 tablespoons filtered water
  16. Juice of 1 lemon
  17. 1 clove garlic, minced
  18. sea salt and ground black pepper, to taste
Instructions
  1. 1 Day Ahead : Combine marinade ingredients in a glass dish and coat lamb. Cover and refrigerate overnight.
  2. Remove lamb from refrigerator for 30 minutes before grilling. Set your Grill to high.
  3. Mix all Tahini Sauce ingredients in a bowl and set aside for serving
  4. When the grill is hot, lay the lamb on the grill each side for 10 minutes to create a good crust. Turn grill down to medium and add a weight to the top of the lamb so it cooks more evenly. (I use a cast iron skillet for this). Let each side cook on medium for 15 minutes or until done to your liking.
  5. Allow lamb to rest for 10 minutes and then slice and drizzle tahini sauce on the side.
Notes
  1. Make sure to marinate the night before for best flavour
The Remedy Project http://theremedyproject.co.nz/

 

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