Butterflied Moroccan Lamb with Tahini Sauce
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.
- 1 leg of lamb, trimmed of extra fat and silver skin
- Marinade Ingredients
- 55 g olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili pepper
- 1 lemon zested
- Tahini sauce
- 65 g tahini
- 2 tablespoons filtered water
- Juice of 1 lemon
- 1 clove garlic, minced
- sea salt and ground black pepper, to taste
- 1 Day Ahead : Combine marinade ingredients in a glass dish and coat lamb. Cover and refrigerate overnight.
- Remove lamb from refrigerator for 30 minutes before grilling. Set your Grill to high.
- Mix all Tahini Sauce ingredients in a bowl and set aside for serving
- 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.
- Allow lamb to rest for 10 minutes and then slice and drizzle tahini sauce on the side.
- Make sure to marinate the night before for best flavour