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Ingredients

• For the marinade:
• 1/2 cup tahini
• 2 cloves garlic, peeled and crushed
• 1/2 cup fresh lemon juice (3 to 4 lemons)
• 1 cup loosely packed mint leaves
• 1/2 cup olive oil
• 4 tablespoons water
• 1 1/2 teaspoons coarsely ground black pepper
• 3/4 teaspoon sherry vinegar
• 1/4 teaspoon cayenne
• Salt to taste
• 3 1/4 pounds shank half of a butterflied leg of lamb
• 3 lemons, thinly sliced
• Fresh mint, for garnish

Description

Serious Eats