Middle Eastern Roast Lamb with Tahini Sauce by eatingwell.com
- 8 clove(s) (medium) garlic, divided
- 2 1/2 teaspoon(s) salt, divided
- 2 tablespoon(s) extra-virgin olive oil
- 1 1/2 teaspoon(s) ground mace
- 1 teaspoon(s) ground cardamom
- 1 teaspoon(s) paprika
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) cayenne pepper
- 1 (4-pound) boneless leg of lamb, butterflied and trimmed
- 1/2 cup(s) lemon juice
- 1/2 cup(s) tahini
- 1/2 cup(s) minced fresh parsley
- 6 tablespoon(s) nonfat plain yogurt, preferably Greek-style
- 1/4 cup(s) water
- 1/2 teaspoon(s) freshly ground pepper
- Mince 6 garlic cloves. Place in a small bowl with 1 1/2 teaspoons salt and mash into a paste using the back of a spoon. Stir in oil, mace, cardamom, paprika, cinnamon, cumin, and cayenne until combined.
- Open lamb so it’s flat, with the cut side up. Spread 3/4 of the spice paste over the cut surface. Roll the lamb closed and tie in several places so it is about the shape of a large football. Spread the remaining paste over the outside. Loosely cover with plastic wrap and refrigerate for 2 hours.
- Mince the remaining 2 garlic cloves. Combine with the remaining 1 teaspoon salt in a medium bowl with lemon juice, tahini, parsley, yogurt, water, and pepper. Refrigerate until ready to serve.
- About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F.
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the lamb on the unheated side of the grill rack. Close the lid and roast undisturbed for 30 minutes.
- Rotate the lamb 180 degrees, cover, and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium), 20 to 40 minutes more. Transfer to a clean cutting board; let stand for 10 minutes before slicing. Serve with the tahini sauce.