Grilled Butterflied Leg of Lamb with Piperonata And Tahini Sauce

With this dish, spice up a leg of lamb with the bold flavors of garlic, fresh rosemary, oregano, and serve it with piperonata.

Have This!

• 15 large cloves garlic
• 1/4 c. chopped fresh oregano leaves
• 1 1/2 tbsp. chopped fresh rosemary leaves
• 2 dried bay leaves
• 2 tsp. Kosher salt
• Grated zest of 1 small orange
• Grated zest of 1 small lemon
• 2 tbsp. extra-virgin olive oil
• 1 butterflied boneless leg of lamb
• 1/4 tsp. Freshly ground black pepper
• Tahini sauce for serving

Do This!

• In a large heavy mortar with pestle, pound garlic, oregano, rosemary, bay leaves, and salt until a paste forms; stir in zests and oil until combined.
• Season lamb all over with pepper and rub with garlic paste, spreading it evenly into all of the crevices. Place lamb in a large food storage bag; refrigerate at least 8 hours or up to 1 day before grilling.
• Let lamb sit at room temperature for 1 hour before grilling. Prepare an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush cooking grates clean; oil grill rack. Insert 2 or 3 long metal skewers horizontally through the lamb for easier turning. Grill lamb, turning as needed, 30 minutes or until an instant-read thermometer inserted in its thickest part registers 135 degrees F for medium-rare.
• Transfer lamb to a cutting board; let rest 10 minutes. Carve meat across the grain into thin slices and arrange on a serving platter.
• Serve with piperonata and tahini sauce.