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Ingredients

• 8 medium cloves garlic, divided
• 2 1/2 teaspoons salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons ground mace
• 1 teaspoon ground cardamom
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 4-pound boneless leg of lamb, butterflied and trimmed (see Tip)
• 1/2 cup lemon juice
• 1/2 cup tahini (see Tip)
• 1/2 cup minced fresh parsley
• 6 tablespoons nonfat plain yogurt, preferably Greek-style
• 1/4 cup water
• 1/2 teaspoon freshly ground pepper

Description

Middle Eastern Roast Lamb With Tahini Sauce - The Huffington Post

Kitchen Daily