Follow these steps for perfect results
roasted garlic
roasted
EVOO
lemon zest
paprika
cumin
coriander
cinnamon
salt
pepper
boneless leg of lamb
butterflied
Mash the roasted garlic.
Add EVOO, lemon zest, paprika, cumin, coriander, cinnamon, salt, and pepper to the mashed garlic.
Make 1/2 inch slits in the butterflied leg of lamb.
Rub the paste all over the lamb.
Refrigerate the lamb overnight (approximately 440 minutes).
Bring the lamb to room temperature.
Light the grill and set it to medium-high heat.
Place the lamb on the grill, fat side down, and char for 15-20 minutes.
Flip the lamb and repeat charring for another 15-20 minutes.
Let the lamb rest for 15 minutes.
Slice the lamb thinly and serve.
Expert advice for the best results
Marinate the lamb for at least 4 hours for best flavor.
Serve with tahini sauce and chopped vegetables.
Everything you need to know before you start
15 minutes
The lamb can be marinated a day in advance.
Arrange sliced lamb on a platter, garnished with fresh parsley and lemon wedges.
Serve with warm pita bread, hummus, tahini sauce, and chopped vegetables.
Offer a variety of toppings, such as pickled onions, cucumbers, and tomatoes.
Complements the savory lamb and spices.
Discover the story behind this recipe
A popular street food and celebratory dish in many Middle Eastern countries.
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