Grilling Butterflied Leg of Lamb with Lemon, Mint, and Tahini Marinade
An aromatic herb and citrus infusion guarantees evenly cooked, succulent results.
If you’re searching for a centerpiece that combines flavor, spectacle, and the drama of open-fire cooking, look no further than a butterflied leg of lamb. Its unique shape and quick grilling time, paired with a Mediterranean-inspired lemon, mint, and tahini marinade, make it ideal for gatherings and memorable meals.
Why Choose Butterflied Leg of Lamb?
- Even Cooking: Removing the bone and pressing the meat flat allows for uniform grilling and consistent doneness across the surface.
- Faster Preparation: Butterflying reduces cooking time dramatically compared to whole bone-in legs.
- Maximum Flavor: More surface area means more marinade penetration and caramelization over the grill.
- Ease of Carving: Slicing grilled butterflied meat is much simpler table-side, making it perfect for serving at parties.
The Lemon, Mint, and Tahini Marinade
This marinade fuses classic Mediterranean ingredients that both tenderize and deeply infuse the lamb:
- Lemon Juice & Zest: The acid brightens the meat and helps tenderize fibers for a softer texture.
- Fresh Mint: Adds lively herbal notes that contrast the richness of lamb.
- Tahini: Creamy sesame paste enhances the marinade’s body and brings a nutty depth.
- Garlic & Olive Oil: Essential for both traditional character and silky richness.
- Ground Spices: Cumin and black pepper provide earthy undertones.
Together, these ingredients create a complex, aromatic blend—the key to an unforgettable grilled lamb.
How to Prepare Butterflied Lamb Leg
Butterflying is the process of removing the central bone and flattening the leg for grilling. You can ask your butcher to do this, or do it yourself with a sharp boning knife:
- Trim excess fat for direct grill contact, but keep some fat for moisture and flavor.
- Use a boning knife to cut along the bone and remove it in sections.
- Open the meat, distribute thickness by making shallow cuts and pressing flat. Aim for roughly 1 to 1.5 inches thick.
- Marinate immediately, or refrigerate until ready to season.
Step-by-Step Marinade Method
For best results, allow the leg of lamb to marinate 12–24 hours. Even 3–4 hours will yield impressive flavor thanks to the ample surface area.
| Ingredient | Measurement |
|---|---|
| Butterflied leg of lamb | 1.5–2.0 kg (3–4.5 lb) |
| Lemon zest | 2 tbsp |
| Lemon juice | 1/3 cup (75 ml) |
| Fresh mint leaves, chopped | 1/2 cup |
| Tahini | 3 tbsp |
| Olive oil | 1/2 cup |
| Garlic cloves, minced | 4–5 |
| Ground cumin | 1 tsp |
| Black pepper | 2 tsp |
| Kosher salt | 2 tsp |
- Whisk together all marinade ingredients in a large bowl.
- Add lamb, coating all surfaces thoroughly.
- Place in a large zip-top bag or covered dish and refrigerate 12–24 hours.
- Let meat come to room temperature 1 hour before grilling.
Grilling Techniques for Maximum Flavor
- Preheat the Grill: Set up a two-zone fire (high heat on one side, medium on the other) for perfect searing and gentle finishing.
- Oil the Grates: Prevent sticking and encourage clean grill marks by brushing grates with oil.
- Position and Sear: Lay lamb fat-side down on high heat for 5–8 minutes to develop char and render fat.
- Flip and Finish: Move to medium heat, flipping occasionally, until a thermometer inserted into the thickest part reads 125–130°F for medium-rare (about 20–30 minutes after initial sear).
- Rest Before Slicing: Tent lamb with foil and rest for 15 minutes to redistribute juices.
Serving Suggestions
- Slices on a Platter: Arrange lamb slices with grilled lemons and fresh herbs for a dramatic presentation.
- Flatbreads: Serve on warm pita or lavash with tzatziki or herbed yogurt.
- Mediterranean Sides: Pair with Greek salad, tabbouleh, or roasted vegetables.
- Tahini Drizzle: Make a simple sauce by thinning tahini with lemon and olive oil, and drizzle over the lamb.
What others are reading
Lamb Pairings: What Works Best
| Side Dish | Texture | Flavor Profile |
|---|---|---|
| Tzatziki Sauce | Creamy, cool | Dill, yogurt |
| Greek Salad | Crunchy, fresh | Tomato, cucumber, feta |
| Grilled Pita Bread | Soft, chewy | Wheaty, neutral |
| Charred Onions & Peppers | Sweet, smoky | Earthy |
| Roasted Eggplant | Velvety | Smoky, rich |
Expert Tips for Success
- Avoid Over-marinating: Use oil to balance lemon juice, which can “cook” the meat if left too long. 24 hours is ideal; up to 36 hours is fine for thicker cuts.
- Use a Thermometer: Grilled lamb varies in thickness, so use a reliable probe thermometer for perfect doneness.
- Rest Generously: Lamb benefits from a longer rest period to retain juices; don’t skip this!
- Trim Fat Strategically: A thin layer of fat prevents dryness and boosts flavor; remove only large chunks or silver skin.
Variations and Adaptations
- Herb Swaps: Use parsley or cilantro instead of mint for a new twist.
- Spiciness: Add Aleppo or crushed red pepper for heat.
- Citrus Options: Substitute orange zest or juice for part of the lemon.
- Oven Roasting: Roast in the oven at 425°F (220°C) for about 30–40 minutes; finish under broiler for char.
Nutritional Overview
Lamb is a rich source of protein, B-vitamins, and iron. The marinade adds beneficial fats from olive oil and tahini, as well as antioxidants from fresh herbs and lemon zest. A typical serving offers around 350–400 calories, depending on trimming and serving size.
| Nutrient | Per Serving |
|---|---|
| Protein | 32–35g |
| Fat | 24–30g |
| Carbohydrates | 3–6g |
| Sodium | 700–900mg |
| Vitamin B12 | Up to 80% DV |
Frequently Asked Questions (FAQ)
How long should I marinate the butterflied leg of lamb?
Ideally, marinate for 12–24 hours for the deepest flavor and tenderness. Even 3–4 hours yields good results due to the lamb’s exposed surface area.
Can I grill lamb if I don’t have a charcoal grill?
Yes, gas grills work well too. Use indirect heat for gentle cooking and direct heat for finishing char. You can also adapt the recipe to a broiler or oven-roast.
What does a ‘butterflied’ leg of lamb mean?
It refers to removing the central bone from the leg and flattening the meat so it grills quickly and cooks evenly. Your butcher can do this for you, or you can do it at home with a boning knife.
Why use tahini in the marinade?
Tahini adds richness, a subtle nutty flavor, and helps the spices adhere to the lamb, enhancing the overall flavor profile.
Is lamb healthy for weeknight dinners?
Lamb is nutrient dense and a moderate portion makes a flavorful protein for special occasions, though it is richer and fattier than chicken or beef. The grilled cooking method and pairing with fresh sides keep the meal balanced.
Conclusion
Grilled butterflied leg of lamb with lemon, mint, and tahini marinade is a feast for both the palate and the eyes. Its quick-cooking nature, deep flavors, and spectacular presentation make it ideal for outdoor entertaining, holiday meals, and Mediterranean-inspired gatherings. With the right marinade, thoughtful techniques, and versatile serving suggestions, you’ll bring the soul of the Mediterranean to your table.
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